Brie and Crab Soup

Well it looks as if my cooking class conquered the Brie and Crab Soup as well as the Shrimp with Chrystal Beurre Blanc and Tasso today!! I'm so proud!!! Here is the soup:

1 small onion, chopped, small

1/2 of a bell pepper, chopped small

2 stalks of celery, chopped small

4 T. butter

1/4 cup of flour

2 cups of whole milk

2 cups of chicken broth

3/4 lb. Brie, cubed and rind removed

1 lb. lump crab meat

Salt, pepper and cayenne to taste

Chopped chives for garnish

Saute onion, bell pepper and celery in the butter in a heavy-bottomed saucepan. Cook until the onion is clear and stir in the flour. Continue stirring until the flour is no longer gritty. (~3 min on medium-high heat)

Stir in the chicken broth and milk and whisk to mix well.

Return the soup to a simmer, stirring constantly, until the soup thickens; add the cheese and stir until the cheese is melted. (You can blend the soup at this point for a smoother texture but I do not.) Add the crab and warm.

Add seasonings to taste. Garnish with the green onions and serve.