Crab and Brie Soup

Instructions

1. 1

   Heat the butter in a heavy kettle over medium heat. Crack the crabs with a meat pounder, add them to the butter, and sauté for five minutes.

2. 2

   Add the onion, carrot, celery, garlic, and bay leaves, and continue to cook until the vegetables soften.

3. 3

   Add the brandy. Bring it to a boil, then carefully touch a flame to it. After the flames die down, add the wine and bring that to a boil. After a minute or two, add two quarts of water and bring to a simmer. Keep the simmer going for about a half-hour.

4. 4

   Strain the soup and add the cream. Return to a simmer.

5. 5

   Heat the butter in another saucepan and stir in the flour. Make a blond roux, and whisk into the soup pot.

6. 6

   Slice the Brie into small pieces and add it to the pot. Stir until the cheese melts in completely. Add salt and pepper to taste.

7. 7

   Right before serving, put the lump crabmeat in the bottom of the bowls, and ladle the hot soup over it. Sprinkle a very little cayenne over it and serve.