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!!

Ingredients:

~ 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

Directions:

~ 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