Crab and Brie Soup
This is the signature soup of Dakota Restaurant in Covington. But calling it a soup is a stretch. It's so thick that you could turn a spoonful upside down and it might not come out. I'd recommend serving it only when you can afford to put a lot of lump crabmeat in it. It's very rich.
- 1/2 stick butter
- 1 medium onion, cut up
- 1 medium carrot, cut up
- 3 ribs celery, cut up
- 1 clove garlic, crushed
- 2 bay leaves
- 1 cup white wine
- 1 quart heavy whipping cream (I used 1/2 and 1/2)
- 1/2 cup butter
- 3/4 cup flour
- 8 oz. Brie cheese, rind removed
- 1/4 tsp. salt
- 1/8 tsp. white pepper
- 1/2 lb. jumbo lump crabmeat
- Pinch cayenne
1. Heat the butter in a heavy kettle over medium heat.
2. Add the onion, carrot, celery, garlic, and bay leaves, and continue to cook until the vegetables soften.
3. Add the wine and bring that to a boil. After a minute or two, add two quarts of water (I used chicken broth) and bring to a simmer. Keep the simmer going for about a half-hour.
4. Add the cream. Return to a simmer.
5. Heat the butter in another saucepan and stir in the flour. Make a blond roux, and whisk into the soup pot.
6. Slice the Brie into small pieces and add it to the pot. Stir until the cheese melts in completely. Add salt and pepper to taste.
7. Add crab and make sure crab separates so that it can be enjoyed in every bite. I used crab from the seafood section at Wal-Mart that was about $8 for 1/2 a pound. It was perfect. Some recipes say to use canned crab but I cannot imagine using that in this kind of recipe!
Serves six to eight.