Cream Of Crab And Brie Soup

One of my favorite restaurants in Louisiana has a Cream of Crab and Brie Soup that is out of this world. Another of my favorite restaurants has a Cream of Crab and Asparagus Soup that I also love. Of course (you know me!), I went home and poured through all my cookbooks looking for something comparable. I ended up taking several recipes, modifying them and came up with this one. You can make it with the brie, or not, and you can make it with the asparagus, or not! It's up to you. Either way you decide to go, this is a soup that is absolutely wonderful. Serve it as the main dish with some buttered french bread and a salad or as a side to a different main course like crab cakes. It's heaven in a bowl!

4 tablespoons butter
1/4 cup all-purpose flour
1 cup chopped onions
2 garlic cloves, minced
1/2 cup white wine
1/2 cup brandy, optional(increase the wine to 1 cup)
6 cups seafood stock
2 cups cream
8 ounces Brie cheese, rind removed and cubed
1 pound crabmeat (backfin or lump, NOT She-Crab)
1 bunch asparagus spears, tipped to 1-1/2” (optional)
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/4 teaspoon white pepper
Salt and/or Tony’s to taste

Melt butter in a dutch oven/pot over medium heat. Sprinkle in flour, stirring constantly, until a blond roux is achieved, about 6-8 minutes. Add onions, garlic and optional asparagus tips. Sauté 5-10 minutes or until vegetables are tender. Carefully add the white wine and brandy. Stir constantly, scraping the bottom of the pan. Gradually blend in seafood stock. Add cream and blend.

Bring to a gentle boil. Be careful not to scorch. Reduce heat to simmer. Cook for 30 minutes until reduced to a thick, velvety texture. Add brie; stir constantly until cheese melts. Gently fold in crabmeat. Cook an additional 5 minutes. Add cayenne, black and white pepper. Season to taste with salt and/or Tony’s.

Shrimp Bisque

It's that time of the year again! Today, it didn't get above 64 degrees, Whoo Hoo! Winter is on the way. Time to make all those wonderful soups I love so much. One of my favorite cream soups is an old Louisiana recipe, Shrimp Bisque. I prefer this recipe as it doesn't have tomato sauce or paste in it which gives it a lighter taste and doesn't overpower the delicate shrimp flavor. I hope you enjoy it as much as I do! C'est Ce Bon!

1 pound shrimp, peeled and chopped
4 cups Half & Half
1/2 stick butter
2 tablespoons of celery, chopped
2 tablespoons of onion, chopped
2 tablespoons of flour
1 teaspoon of salt
Tony’s to taste


Saute onion and celery in butter until tender. Add the shrimp, sauté until done. Blend in the flour, salt, paprika and pepper. Add Half & Half gradually and cook until thick, stirring frequently. Check seasonings and add Tony’s to taste. Serve.