Amuse Bouche Brie and Crab Soup
served in demitasse cups


Amuse Bouche Brie cheese and crab soup gourmet recipe served with a crab filled pea pod straddled over the demitasse cup

Amuse Bouche Brie and Crab Soup
recipe and photograph created and originated by 
Peggy Bucholz for

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Prep Time: 20 min   Cook Time: 10 min   Total Time: 30 min   Servings: 8

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 bouche.

wine bottle Wine recommendation: Pinot Gris; Chardonnay

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 created by Peggy Bucholz, Fine Dining Gourmet Recipes
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