Crabmeat and Brie soup
Source of Recipe
Nick’s in Jackson
Recipe Introduction
Very rich, very good........almost sinful.......
List of Ingredients
12oz unsalted butter
2med yellow onions chopped
6large stalks celery finely chopped
12oz flour
3/4gallon milk hot
2cups heavy cream hot
2cups clam broth bottled
6to 8 oz dry vermouth to taste
1lb brie(white mold removed)
salt and white pepper to taste
¼ tsp read cayenne pepper
2 lbs picked jumbo lump crabmeat (fresh not frozen)Recipe
In a heavy bottom stockpot, melt 12 oz of butter over med heat then sauté onions and celery until onions are soft not browned. Add flour and reduce heat to low; stir constantly to incorporate flour into mixture, and cook , stirring, for 8 to 10 minutes.
Add milk(hot), heavy cream(hot), clam broth and dry vermouth. Turn heat to medium and stir constantly until thickened. Be careful to stir the bottom well so all the roux-vegetable mixture is incorporated and soup thickens with out lumps. (at this point it would be best to put the stock pot that you are cooking your soup in into another larger stock pot with water so in effect you have a double boiler arrangement)
Add the brie; season with salt, white pepper and cayenne and stir until cheese is melted completely into the soup. Add crabmeat and don’t over stir because the crab meat will shred. Check seasoning and adjust if necessary. If soup is too thick thin with milk and check seasoning again. Yields 1 ¼ gallons.
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