Spring Means Asparagus

Trey Corkern

 

Last spring Chef Trey Corkern taught a class at Las Cosas in Santa Fe. One of his best dishes was his Cream of Brie Soup with Asparagus and Crabmeat. The soup disappeared before I could get a picture of it, but I do have his recipe. This is an incredibly rich and delicious soup and too good not to share--with or without a picture.

 

CREAM OF BRIE WITH ASPARAGUS AND CRABMEAT SOUP

(serves 8)

1. 1 large shallot, finely chopped
2. 1 bunch asparagus, chopped
3. 1 pound lump crabmeat
4. 1 cup seafood stock
5. 4 cans coconut milk
6. 1 tsp white pepper
7. 1/2 tsp cayenne pepper
8. 2 tsp salt
9. 1 TBS butter
10. 1 cup white cheddar, grated
11. 1 wedge Brie (rind removed)
12. 1 lemon, juiced
13. 1 bunch green onions, chopped

 

Sort through the crabmeat and remove any bits of shell that you find.

Melt butter in a large saucepan over high heat. Saute the shallots until translucent.

Add the white and cayenne pepper and the salt.

Add the seafood stock and reduce by about half

Add coconut milk and bring to a boil.

Remove from the heat, add the cheddar and brie, whisk until smooth

Stir in the crabmeat and lemon juice.

Serve garnished with green onions.

 

I think this would be fabulous for Easter Dinner. What a great way to break the fast of Lent.