Oyster and Brie Soup Recipe
Ingredients:
- 3 dozen small to medium oysters in their liquor, about 18 ounces
- 4 cups cold water
- 1/2 pound (2 sticks) unsalted butter
- 1/2 cup all-purpose flour
- 1 cup coarsely chopped onions
- 1/2 cup coarsely chopped celery
- 1/2 teaspoon white pepper
- 1/2 teaspoon ground red pepper (preferably cayenne)
- 1 pound fresh brie cheese*, cut in small wedges, with rind on
- 2 cups heavy cream
- 1/2 cup champagne, optional
How to cook Oyster and Brie Soup:
- Combine oysters and water; stir and refrigerate at least 1 hour. Stain and reserve the oysters and oyster water; refrigerate until ready to use.
- In a large skillet melt the butter over low heat. Add the flour and beat with a metal whisk until smooth.
- Add the onions and celery; saute about 3 minutes, stirring occasionally. Stir in the peppers and saute about 2 minutes more. Set aside.
- In a 4-quart saucepan, bring the oyster water to a boil. Stir in the sauteed vegetable mixture until well mixed. Turn heat to high.
- Add cheese; cook until cheese starts to melt, about 2 minutes, stirring constantly. (Be careful not to let the cheese scorch.) Lower heat to a simmer and continue cooking for about 4 minutes, stirring constantly.
- Remove from heat, strain soup, and return to pot. Turn heat to high and cook about 1 minute, stirring constantly. Stir in the cream; cook until close to a boil, about 2 minutes.
- Stir in champagne, if desired. Turn off heat and add the oysters. Let pan sit about 3 minutes to plump the oysters.
- Serve the Oyster and Brie Soup immediately.
Note:
The Oyster and Brie Soup recipe easy to prepare and so good!
Comment:
*Brie is a soft cows’ cheese named after Brie, the French province in which it originated.
This recipe for Oyster and Brie Soup serves/makes: 8
The Oyster and Brie Soup recipe is adopted from The Chef Paul Prudhomme’s Louisiana Kitchen – 1984.
Main Ingredient: Oysters
Preparation Method: Soup/Stew
Cuisine: American