Oyster And Brie Soup

Recipe Ingredients

2		Unsalted butter
1 cup	110g / 3.9oz	Celery - chopped
1 cup	62g / 2.2oz	Onion - chopped
1/2 teaspoon	2.5ml	White pepper
1/2 teaspoon	2.5ml	Cayenne pepper
1/2 cup	31g / 1.1oz	All-purpose flour
1 lb	454g / 16oz	Brie cheese - cut into small wedges skin off
6 cups	1422ml	Cold water
2 cups	474ml	Heavy cream
36		Shucked oysters - with liquor
1/2 cup	118ml	Champagne
1/4 cup	59ml	Dry sherry

Recipe 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.

Source:
Gourmet June 1995

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