Oyster and Brie Champagne Soup
By Paula Deen
JUMP TO RECIPE
Difficulty: Easy
Prep time: 5 minutes
Cook time: 5 minutes
Servings: 5
Ingredients
- 1/2 stick butter
- 1 large minced shallot
- 1/2 teaspoon red pepper flakes
- 1/4 cup all purpose flour
- 3 1/2 cups or clam juice fish stock
- 2 cups heavy cream
- 3/4 lb rind removed and cut up brie cheese
- 1 bunch minced fresh chives
- 1 cup Champagne
- 24 fresh oysters
- salt
- freshly ground black pepper
Directions
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 minutes.
