Serves 4

Ingredients:

12 tablespoons butter, in all
1/2 cup flour
2 cups finely diced onion, bell pepper and celery
2 tablespoons crab boil
6 cups half and half
1/4 teaspoon white pepper
1/4 teaspoon Louisiana-style hot sauce
1 tablespoon dry Vermouth
1/8 teaspoon lemon juice
1 teaspoon Creole seasoning
1 teaspoon chopped garlic
6 ounces Brie, diced (remove outer rind and discard)
8 ounces fresh crabmeat

Melt 3 tablespoons of the butter in a 6-quart stock pot over medium heat and sauté the vegetable mixture until tender. In a separate sauce pan, melt the remaining butter and add the flour, whisking until combined. Continue to cook for 2 to 3 minutes, stirring constantly. Set aside. Add the remaining ingredients to the vegetables with the exception of the Brie and the crabmeat. Bring the mixture to a slow boil, then whisk in the roux, one tablespoon at a time, until lightly thickened. Store any remaining roux mixture in an airtight container in the refrigerator. Stir the soup continuously until smooth and silky. When ready to serve, add the Brie and the crabmeat. Do not return to a boil after the cheese has been added.