Crab and Brie Bisque
Enriched Fish Stock:
1 bottle clam juice
1 medium onion, chopped
2 garlic cloves, smashed
2 large mushrooms, sliced
1 1/4 cups dry sherry
1 3/4 cups water
6 peppercorns
2 bay leaves
2 sprigs thyme (1/2 teaspoon dried)
Soup:
1/3 cup butter
1/3 cup flour
2 cups enriched fish stock (above)
1 cup milk
1 package lump crab meat, thawed and flaked (8 oz. pkg.)
2 1/2 cups milk
3/4 cup heavy cream
5 drops Tabasco
1 1/2 teaspoons salt
8 ounces Brie cheese, divided: 6 ounces/2 ounces
Chives, small amount, chopped, for garnish
Enriched Fish Stock:Combine and bring to a boil. Reduce heat and simmer 30 minutes. Strain and reserve. Makes approximately 2 cups. 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 crabmeat 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. Thanks to Chef to Chef.net
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