Friday, February 20, 2009

Oyster and Brie Champagne Soup

I found this amazing recipe from Paula Dean, and thought I would share it. The first person I thought of was Ina for her Champagne Thursday! It is delicious, and you could substitute scallops if you wanted to! Bon Appe`tit!!
~ 1/2 stick butter
~ 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 cheese cut up
~ 1 bunch chives, chopped
~ salt and freshly ground pepper
~ 1 cup Champagne
~ 2 dozen fresh oysters
~ Melt butter over low heat. Add shallots and red pepper flakes and saute` until softened.
~ Sprinkle in flour and cook intil lightly colored, roughly 1 minute. Gradually whisk in the stock and cream.
~ Increase heat to medium-high and bring to a boil: reduce heat to medium-low ans simmer for 10 minutes.
~ Add the Brie, chives, salt and pepper, to taste, and stir intil melted.
~ Add champagne. Add the oysters, and cook for 3 minutes.
~ Makes 6 servings


  1. Wow!!! Super deluxe!!! But I prefer my oysters chilled, so I would sub in the scallops....xo

  2. Thank you for visiting my blog! After reading "about me" I realize we share a lot of the same interest I love cooking, dogs, family friends just plain life! Have a golden day!