re: Recipes/Recipe Reviews.....

Juban's cream of brie and lump crabmeat soup
(don't ask how I got it)

2 cups celery, onion, & bell pepper, chopped fine
2 tablespoons crab stock
6 ounces brie, rind removed
6 cups half and half
1/4 teaspoon white pepper
1/4 teaspoon tabasco sauce
1 tablespoon dry vermouth
1/4 teaspoon lemon juice
1 teaspoon creole seasoning
1 teaspoon garlic, chopped fine
2 ounces blond roux (butter & flour equal parts)
3 tablespoons cottonseed oil
1 pound lump crabmeat

1. Heat oil in 5 qt. pot. Saute vegetables till tinder.

2. in another pot start roux 1/2 cup butter & 1/2 cup flour, whisked till smooth.

3. Add all but brie to vegetable mixture and slow boil till smooth. Add roux to thicken and stir till smooth.

4. Add brie and crabmeat when ready to serve...Do not boil after brie has been added.