Oyster and Brie Champagne Soup |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
1/2 stick butter |
1 large shallot, minced |
1/2 teaspoon red pepper flakes |
1/4 cup all-purpose flour |
3 1/2 cups fish stock or clam juice |
2 cups heavy cream |
3/4 pounds ripe brie cheese, rind removed and cut up |
1 bunch chives, minced |
salt and freshly ground black pepper |
1 cup champagne |
2 dozen fresh oysters |
Directions:
1. 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.
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