Soupe Jacqueline Recipe

Name: Maison Lacour French Restaurants Soupe Jacqueline Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 200 g Brie cheese; 150 g Crab meat; 200 g Asparagus; 1 medium Onion, finely chopped; 2 cloves Garlic, minced; 500 ml Chicken or vegetable broth; 100 ml Heavy cream; 1 tsp Salt; 1 tsp Black pepper; 1 tbs Lemon juice; 2 tbs Fresh parsley, chopped

Inspired by Maison Lacour French Restaurant

Time45m

Serves4

Velouté of brie cheese with crab meat and asparagus

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Frequently paired with

The best thing to pair and share with Soupe Jacqueline

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GRIS BLANC ROSÉ BY GÉRARD BERTRAND

gris blanc rosé, France

crisp · refreshing · fruity

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Ingredients

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Base Ingredients

7.05 oz (200 g) Brie cheese

5.29 oz (150 g) Crab meat

7.05 oz (200 g) Asparagus

1 medium Onion, finely chopped

2 cloves Garlic, minced

Liquids

2 1/8 cup (500 ml) Chicken or vegetable broth

0.42 cup (100 ml) Heavy cream

Seasonings

1 tsp Celtic sea salt

1 tsp black pepper

1 tbs ReaLemon lemon juice

2 tbs Fresh parsley, chopped

Method

Preparation

Prepare the Asparagus

Trim the asparagus and cut it into 1-inch pieces. Set aside.

Sauté Aromatics

In a large pot, heat a tablespoon of olive oil over medium heat. Add the finely chopped onion and minced garlic, and sauté until the onion is translucent and fragrant, about 5 minutes.

Cook the Asparagus

Add the asparagus pieces to the pot and cook for an additional 3-4 minutes until they are tender.

Blending

Combine Ingredients

Add the brie cheese, crab meat, chicken or vegetable broth, and heavy cream into the pot. Stir well to combine all ingredients.

Simmer the Soup

Bring the mixture to a gentle simmer over medium heat. Allow it to simmer for about 10 minutes until the brie has melted and the flavors meld together.

Blend the Soup

Use an immersion blender to blend the soup until smooth and velvety. Alternatively, you can carefully transfer the soup to a blender in batches.

Finishing Touches

Season the Soup

Add salt, black pepper, and lemon juice to taste. Stir well to incorporate the seasonings.

Garnish

Serve the soup hot, garnished with chopped fresh parsley.