Oyster and Brie Champagne Soup
by allthebest • 15 Feb ’09 • soup • 6 Comments
In honor of Valentine’s I thought I would share this amazing recipe from Paula Deen. It reminds me of a Champagne scallop soup my husband and I had many, many years ago at Market Fare Restaurant (now Carr’s) in Lancaster, Pennsylvania. I have tried many times to find a similar recipe, but to no avail. This one however is pretty terrific. Bon Appétit!
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
Melt butter over low heat. Add shallots and red pepper flakes and sauté 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.
6 servings
I had oysters last and champagne last night too….but this soup sounds incredibly delicious…must try. Thx.
This sounds wonderful, but I’m not sure I could waste a good cup of champagne in a soup. Think I’d drink it before before I had the chance to put it in to the pot. But the recipe does look yummy.
OMG that sounds amazing!!
Month’s with ‘r’s are my favorite – lots of oysters – This soup makes me want a big fabulous bowl now!
mmmm that sounds soooo good!
This sounds amazing, i can’t wait to try it!! Oysters and cheese are such a great combo;)