• Tommy Centola

Crab and Brie Soup

Updated: Jan 4

This is a soup that is becoming popular around New Orleans. It is the signature soup of the Dakota restaurant in Covington, La.  Since crabs are in season right now, it is the perfect time to make this soup.

1 cup Flour

1/4 pound unsalted Butter

2 1/2 quarts Chicken Stock or Broth

2 quarts Heavy Cream

1/2 pound Brie cheese, peeled and cubed

1/2 tablespoons Creole Seasoning

¼ teaspoon White Pepper

Salt to taste

1 pound Lump Crabmeat

Melt butter and add flour, stir until well combined. Cook roux to Blond color about 5 to 7 minutes. Remove roux and allow to cool to room temperature.  Bring stock to cooking temperature and slowly add cream. Stir until fully combined. Reduce by 10%. Add the roux and stir gently to combine. Bring to a gentle boil; this will develop the roux. Reduce the temperature of the kettle when it begins to boil. Watch that it doesn’t boil over. When thickened, add cheese and stir until fully melted. Texture should be smooth and well combined. Season with Creole Seasoning, white pepper and salt to taste. Gently fold in crabmeat.

Enjoy!!!

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