Crab and Brie Bisque

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Yield:

Ingredients:

Enriched Fish Stock
1 bot	clam juice
	Combine and bring to a boil. Reduce heat and simmer 30 minutes. Strain and
1 med	onion, chopped
	reserve.
2	garlic cloves, smashed
	Makes approximately 2 cups.
2 lrg	mushrooms, sliced
1 1/4 cup	dry sherry
1 3/4 cup	water
6	peppercorns
2	bay leaves
2 sprg	thyme (1/2 teaspoon dried)
Soup
1/3 cup	butter
1/3 cup	flour
2 cup	enriched fish stock (above)
1 cup	milk
1 pkt	lump crab meat, thawed and flaked (8 oz. pkg.)
2 1/2 cup	milk
3/4 cup	heavy cream
5 dsh	Tabasco
1 1/2 tsp	salt
240 g	Brie cheese, divided: 6 ounces/2 ounces
	Chives, small amount, chopped, for garnish

Method:

Soup:
Melt butter in a 5 quart pot. Stir in flour and cook 2 minutes. Add enriched fish stock and 1 cup milk. Stir in and simmer 2 more minutes. Add crabmeat and heat gently 5 minutes.

Heat the remaining milk and cream with Tabasco and salt added in a large microwave-safe container until bubbles start to form around the edges. Do not boil. Add crab mixture.

Cut 6 ounces Brie cheese into small pieces, rind removed, and add to hot soup in microwave container. Stir to melt. Cut remaining 2 ounces of Brie into small pieces and reserve to add directly to soup bowls when serving.

Let soup stand 15 minutes to blend, then reheat in microwave on defrost setting for 5 minutes.

To serve:
Place a small piece of Brie in soup bowl. Ladle soup over and sprinkle with a few minced chives.

Time Management
Enriched fish stock may be prepared a day or two in advance and refrigerated until ready to complete soup. The rest of the soup should be made no more than 1-2 hours before serving. Reheat in microwave, being very careful not to boil.

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