Amuse Bouche Brie And Crab Soup Recipes

Steps:

• In a pan, bring 2 cups water, the corn, the sugar and 1 teaspoon salt to a simmer. Cook 30 seconds. Remove from heat, and add lemon grass and chili; cover, and let steep 5 minutes. Purée mixture in a blender until smooth, and pass soup through a fine sieve.
• To make popcorn salt, heat oil in a small saucepan. Add popcorn, cover and cook over medium-low heat until popped, 3 to 5 minutes. Spread popcorn out on a plate, and let cool. Finely blend popcorn with 1 1/2 teaspoons salt in a coffee or spice grinder. Pour into a saucer.
• Just before serving, make foam: in a small saucepan over medium heat, whisk together butter and cream until mixture comes to a boil. Remove from heat, add pinch of salt and blend with an immersion blender until foamy (or use a soda siphon if you have one).
• To serve, dip rims of espresso cups in water, then in popcorn salt. Pour soup into cups, and top with a dollop of butter foam. Serve immediately.

Steps:

• 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.
• 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
• At this point, the soup can be covered and set aside until serving time.
• Just before serving, heat the mixture and add the cream and brie cheese, do not let it boil.
• Do a taste test; if too salty, add more cream; if not salty enough, add Kosher salt to taste.
• Serve the soup in demitasse cups. Measure out approximately 2 tablespoons per cup.
• 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.