- ½ stick butter
- 1 large shallot, minced
- ¾ teaspoon red pepper flakes
- ¼ cup all purpose flour
- 3 cups fish stock or clam juice
- 2 cups heavy cream
- ¾ lb ripe Brie cheese, rind removed and cut up
- 1 bunch chives, minced
- salt and freshly ground pepper to taste
- 1 ½ cups champagne
- 2 dozen fresh oysters
Inspired by Paula Dee
Leave it to Paula Dean to come up with a fabulous recipe. This is a slight variation of a delicious, velvety soup with oysters, brie and champagne…bring on the romance!!
Melt butter over low heat. Add shallots and red pepper flakes and saute until softened. Sprinkle in flour and cook until lightly colored, roughly 1 minute. Gradually whisk in the stock and cream. Increase heat to medium-high and bring to a boil; reduce to medium-low and simmer for 10 minutes. Add the Brie, chives, salt and pepper, to taste, and stir until melted. Add Champagne. Add the oysters and cook for 3.