Crab And Brie Bisque Recipe

ingredients

Enriched Fish Stock
1 bottle clam juice
1 medium onion, chopped
2 cloves garlic, smashed
2 large mushrooms, sliced
1 1/4 cup dry sherry
1 3/4 cup water
6 peppercorns
2 bay leaves
2 sprigs thyme

Soup
1/3 cup butter
1/3 cup flour
1 cup milk
1 package (8 ounce size) lump crab meat, thawed and flaked
2 1/2 cups milk
3/4 cup heavy cream
5 drops Tabasco sauce
1 1/2 teaspoon salt
8 ounces Brie cheese, divided
chives, small amount, chopped, for garnish

directions

For Fish Stock: Combine and bring to a boil. Reduce heat and simmer 30 minutes. Strain and reserve.

For Soup: Melt butter in a 5 quart pot. Stir in flour and cook 2 minutes. Add enriched fish stock and 1 cup milk. Stir in and simmer 2 more minutes. Add crab meat and heat gently 5 minutes.

Heat the remaining milk and cream with Tabasco and salt added in a large microwave-safe container until bubbles start to form around the edges. Do not boil.

Add crab mixture. Cut 6 ounces Brie cheese into small pieces, rind removed, and add to hot soup in microwave container. Stir to melt.

Cut remaining 2 ounces of Brie into small pieces and reserve to add directly to soup bowls when serving. Let soup stand 15 minutes to blend, then reheat in microwave on defrost setting for 5 minutes.

To serve: Place a small piece of Brie in soup bowl. Ladle soup over and sprinkle with a few minced chives.

nutrition data

Nutritional data has not been calculated yet.