Brie & Crab Soup
- 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 crab meat; set aside.
In a saucepan over medium heat sauté 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 soup can be covered and refrigerated then finished before serving.
Before serving, heat the mixture, stir in the heavy cream and brie cheese, do not boil. Taste for seasoning; add Kosher salt if necessary or more cream if too salty. Spoon 2 tablespoons into each demitasse cup, straddle a crab filled pea pod across the rim and serve.
Wine recommendation: Pinot Gris; Fumé Blanc