Cream Of Brie With Lump Crabmeat Soup Recipe

Name: Cream Of Brie With Lump Crabmeat Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart heavy cream; 1 quart milk; 2 cups finely chopped onion; 2 cups finely chopped green pepper; 2 cups finely chopped carrot; 2 tbsp butter; 2 tbsp flour; 2 oz. dry vermouth; 1/2 tsp chicken base; 1 tsp crab base; 1 oz. Worcestershire; 4 dashes Tabasco; Tony Chachere's; salt; pepper; 12-14 oz. brie, rind removed; 2 lbs. lump crabmeat

Servings: persons

1 quart heavy cream
1 quart milk
2 cups finely chopped onion
2 cups finely chopped green pepper
2 cups finely chopped carrot
2 tbsp butter
2 tbsp flour
2 oz. dry vermouth
1/2 tsp chicken base
1 tsp crab base
1 oz. Worcestershire
4 dashes Tabasco
Tony Chachere's
salt
pepper
12-14 oz. brie, rind removed
2 lbs. lump crabmeat

1
Cook vegetables in a small amount of butter until tender.
2
Bring milk and cream to a boil and add vegetables. Melt butter and add flour to make a thick paste
3
Whisk beurre manie into milk mixture to desired consistency
4
Season with seasonings.
5
Bring back to a boil and add brie. Do not boil after cheese is added.
6
Stir in crabmeat to warm.
7
Serve, sprinkled with chopped fresh parsely.

320

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 quart heavy cream, 1 quart milk, 2 cups finely chopped onion, 2 cups finely chopped green pepper, and more.

Yes, Cream Of Brie With Lump Crabmeat Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream Of Brie With Lump Crabmeat Soup

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