Amuse-Bouche, Brie and Crab Soup Recipe

Directions:

1. In a saucepan over medium heat, melt the butter. Add the onion and cook, stirring constantly until the onions are soft and translucent, do not let it brown. About 5-8 minutes.
2. Whisk in the flour, stirring constantly until incorporated. Add the chicken broth and lobster base, continue to whisk constantly until mixture thickens. About 3-5 minutes tops, use your judgment
3. At this point, the soup can be covered and set aside until serving time.
4. Just before serving, heat the mixture and add the cream and brie cheese, do not let it boil.
5. Do a taste test; if too salty, add more cream; if not salty enough, add Kosher salt to taste.
6. Serve the soup in demitasse cups. Measure out approximately 2 tablespoons per cup.
7. Open each pea pod and fill with a piece of crab meat. Lay the pea pod filled with the crab meat across the demitasse cup and serve.