1 stick butter
2 cans chicken broth
1 qt. water
6 French scallions, chopped fine
3 lg. toes elephant garlic, chopped fine
3 tbsp. flour
1/2 lb. Brie cheese, skin removed
8 oz. cognac
1 tsp. nutmeg
16 oz. light cream, warmed
2 tbsp. parsley
1 lb. lump crabmeat, discard any shells

In large pot, melt butter over medium heat. Saute scallions and garlic in butter for 5 minutes. Add flour and whisk constantly for 3 minutes to blend well. Add chicken broth and stir. Cook for 3 minutes. Add water and cook for 15 minutes. Add nutmeg, cognac and parsley and continue to cook 5 minutes. Add Brie and whisk until cheese is melted completely. Add warm cream, stir, cook for 3 minutes. Add crabmeat, cook for 5 additional minutes. Remove from heat and let stand 5 to 10 minutes before serving.