Camembert Shellfish Soup

By CheeseDiva

Ingredients

• 4 tbsp. unsalted butter
• 1 cup chopped shallots
• 4 tbsp. flour
• 4 cups half & half
• 1 c. milk
• 2 Tablespoons Lobster bouillon paste (Better Than Bouillon brand)
• 2 Tablespoons Cognac
• 8 oz.camembert or St. Andre--rind removed and cut in pieces
• 1 lb. cooked lobster/shrimp or Prawns - I use lobster and cooked baby shrimp
• Kosher salt and freshly ground black pepper, to taste
• Chives -- chopped for garnish

Details

Servings 6
Adapted from saveur.com

Preparation

Step 1

MAKES 6 CUPS

Melt butter in a 4-qt. saucepan over medium heat. Add shallots and cook, stirring often, until softened, about 5 minutes. Add flour and cook for a further 3 minutes. Whisking constantly, add milk, half & half; bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until thick, about 5 minutes. Add lobster bouillon, Cognac and camembert.

Add cooked shellfish and cook an additional 1–2 minutes, until heated through.
Season with salt and pepper and serve with a drizzling of Cognac. Garnish with chives.