Spinach, Crabmeat and Brie Soup
Ingredients
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 cup chopped onions
- 2 garlic cloves, minced
- 1/2 cup white wine
- 1/2 cup brandy
- 6 cups seafood stock, see recipe
- 2 cups light cream
- 8 ounces Brie cheese, rind removed and cubed
- 3 cups fresh spinach, stemmed and roughly chopped
- 1 pound crabmeat (backfin or lump)
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon white pepper
- Salt to taste
Instructions
In a large saucepan over medium heat, melt butter. Sprinkle in flour, whisking constantly, until a blond roux is achieved, about 6-8 minutes. Add onions and garlic. Saute 5-10 minutes or until vegetables are tender. Carefully add white wine and brandy (to avoid any potential flare-ups, you may want to remove the pot from the stove before adding the alcohol). Whisk constantly, scraping the bottom of the pan, until most of the alcohol has evaporated. Gradually whisk in seafood stock. Add light cream. Bring to a gentle boil. Reduce heat to simmer. Cook for 30 minutes or until reduced by one-third. Add brie; stir constantly until cheese melts (it helps to smash the cheese cubes against the side of the pot with the back of a spoon). Gentle fold in spinach and crabmeat. Cook an additional 3 minutes. Add cayenne, black and white peppers. Season to taste with salt. Serve immediately. Makes 4-6 servings.