Prep Time: 20 min
Cook Time: 10 min
Total Time: 30 min
8 pea pods
8 pieces fresh crabmeat
1 tablespoon butter
2 tablespoons onion, minced
2 tablespoons flour
1 cup chicken broth
1 teaspoon lobster base
1 cup heavy cream
1/4 cup Brie cheese (rind removed)
Trim and remove any strings from pea pods; slit them open, remove and discard peas; fill pods
with fresh crabmeat; set aside.
In a saucepan over medium heat saute onion in butter until tender, do not let
it brown. Whisk in flour, continue stirring 2 minutes. Add chicken broth and lobster base
mixing well until thickened. At this point the mixture can be covered and refrigerated then finished before serving.
When ready to serve, heat mixture, stir in heavy cream and cheese, do not allow to boil.
Taste for seasoning; add Kosher salt if necessary or more cream if too salty.
Spoon approximately 2 tablespoons soup into each
demitasse cup, straddle
a pea pod across the rim of the cup and serve this delicious unique amuse
recommendation: Pinot Gris; Chardonnay|