Crabmeat and Brie Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4 Fish Bouillon Cubes4 cups Boiling Water(2) 14oz Cans Vegetable Broth1/4 cup Brandy1 cup White Wine4 cups Heavy Cream1/2 cup Butter1/2 cup Flour10oz Brie CheesePinch of SaltPinch of White PepperPinch of Cayenne Pepper1 lb Jumbo Lump Crab Meat
1. Dissolve boullion cubes in boiling water.
2. Add vegetable broth, brandy and white wine.
3. Simmer for a few minutes.
4. Stir in heavy cream.
5. Simmer over low heat.
6. Meanwhile, melt butter in skillet.
7. Blend in flour and cook until smooth and creamy, stirring constantly.
8. Add cream to mixture.
9. Cook 4-5 minutes, stirring constantly.
10. Cut cheese into 1 inch cubes and add to soup, along with salt and peppers.
11. Stir until cheese is melted.
12. Stir in crab meat just before serving.
Makes 3 quarts, or (12) 1 cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user WHITTIBJ.
2. Add vegetable broth, brandy and white wine.
3. Simmer for a few minutes.
4. Stir in heavy cream.
5. Simmer over low heat.
6. Meanwhile, melt butter in skillet.
7. Blend in flour and cook until smooth and creamy, stirring constantly.
8. Add cream to mixture.
9. Cook 4-5 minutes, stirring constantly.
10. Cut cheese into 1 inch cubes and add to soup, along with salt and peppers.
11. Stir until cheese is melted.
12. Stir in crab meat just before serving.
Makes 3 quarts, or (12) 1 cup servings.
Number of Servings: 12
Recipe submitted by SparkPeople user WHITTIBJ.
Nutritional Info Amount Per Serving
- Calories: 382.6
- Total Fat: 30.9 g
- Cholesterol: 107.8 mg
- Sodium: 934.0 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 0.2 g
- Protein: 9.4 g
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