Cream Of Brie With Lump Crabmeat Soup Food

CREAM OF BRIE SOUP

Steps:

• Melt the butter in a large saucepan over medium heat; cook the onions and celery until the onions are translucent, about 5 minutes. Stir in the flour, and cook for 3 minutes, stirring constantly. Gradually whisk in the chicken stock. Simmer until the celery is tender, about 20 minutes, stirring occasionally. Stir in the Brie cheese, and allow to melt for about 5 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, and pour into a clean pot. Heat the soup to almost simmering over medium-low heat. Pour in the cream. To serve, garnish with red and green pepper strips.

CREAM OF BRIE SOUP

Steps:

• In a 3 quart kettle, sauté the onion and celery in the butter until limp.
• Stir in the flour. Remove from the heat.
• Stir in the mil and chicken broth using a whisk to mix well.
• Return to the heat and simmer, stirring constantly until the soup thickens. Ad the cheese and stir until melted.
• Run this through a food processor or blender until smooth. Adjust seasonings with salt and pepper and serve hot.