Oyster & brie soup
Yield: 8 Servings
Ingredients:
- 2 Sticks unsalted butter
- 1 c Celery chopped
- 1 c Onion chopped
- 1/2 ts White pepper
- 1/2 ts Cayenne pepper
- 1/2 c All-purpose flour
- 1 lb Brie cheese cut into small Wedges skin off
- 6 c Cold water
- 2 c Heavy cream
- 36 Shucked oysters with liquor
- 1/2 c Champagne
- 1/4 c Dry sherry
Instructions:
In a large soup pot melt one stick of butter. Add the celery onions white pepper and cayenne. Stir and cook over low heat until vegetables begin to soften. Over low heat in another pan make a roux by combining 8 tablespoons melted butter and the flour to make a base for thickening the soup. Cook at least 2 minutes stirring constantly so the floury taste is eliminated. Add the roux and the cheese to the soup pot. Add the water cream oysters and their liquid. Simmer the soup until the oysters begin to curl. Add the champagne and sherry and heat through.
