Magnificent Lump Crabmeat and Brie Soup from The Dakota Restaurant in Covington, LA.

MAGNIFICENT LUMP CRABMEAT AND BRIE SOUP
FROM THE DAKOTA RESTAURANT
COVINGTON, LA
2 lbs. fresh LA blue crabs
2 ounces olive oil
1 medium yellow onion, diced
1 medium carrot, diced
3 celery ribs, diced
1 clove garlic, diced
2 bay leaves
2 ounces brandy
1 c. white wine
2 qts. Water
½ c. unsalted butter
¾ c. flour
2 qts. Heavy whipping cream
8 ozs. Brie cheese
1 t. white pepper
1 t. cayenne
1 t. salt
1 lb. jumbo lump crabmeat

1. With a meat mallet or hammer, crack open crab shells until meat is exposed.
2. In 1 gallon stockpot, heat olive oil, add cracked crabs and saute 5 minutes.
3. Add onion, carrot, celery, garlic and bay leaves. Continue to saute for 5 minutes.
4. Add brandy, white wine and 2 qts. of water. Bring to simmer over medium heat and cook for 45 minutes.
5. Using a skinner, remove crab and vegetables from stock and discard.
6. In small saute skillet, melt butter and blend in flour until smooth and creamy.
7. Simmer over low heat for 1 minute.
8. Add mixture to stock using a wire whisk until roux is dissolved.
9. Add heavy cream and simmer for 10 minutes.
10. Remove outside rind from Brie and discard.
11. Cut cheese into 1” cubes and add stock, stirring constantly until cheese melts completely.
12. Season soup with white pepper, cayenne and salt.
13. Strain soup through a fine-mesh sieve.
14. Add jumbo crabmeat and serve.