Cream of Brie and Crab Soup


(0 votes) 0 0

This creamy soup is a real treat – expect requests for seconds and thirds.

Shared by


  • 1 C. flour
  • 1/4 lb. unsalted butter
  • 2 1/2 quarts chicken stock
  • 2 quarts heavy cream
  • 1/2 lb. Brie cheese, peeled and cubed
  • 1/2 Tbs. white pepper
  • 1/4 tsp. red pepper
  • 1 lb. lump crabmeat

Our Readers Also Loved


To make the roux, melt butter and add flour, stir until well combined. Cook roux to desired color. Remove roux and allow to cool to room temperature. (A lighter color roux yields a lighter color soup.)

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 peppers and salt to taste. Gently fold in crabmeat.

Yield: 10-12 generous servings

Around The Web