Set the Mood With Oyster and Brie Champagne Soup
Ingredients
- 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!!
Method:
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.
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