Oyster & Brie Champagne Soup
How To Make Oyster Soup


  Home    |   Recipe Indexes   |   Dinner Party Menus   |   Food History   |   Diet - Health - Beauty

Baking Corner |  Regional Foods | Cooking Articles |  Hints & Tips | Culinary Dictionary | Newspaper Columns

Follow What's Cooking America on Facebook


This is an oyster lover's dream soup!

More of Linda's great Oyster Recipes and here for more Soups, Stews, and Chili Recipes.
 


Shop What's Cooking America - Easy on-line shopping for all your soup making needs such as soup pots, soup ladles, cast iron Dutch ovens, crock pots/slow cookers, immersion hand blenders, vegetable peelers, soup bowls, soup spoons, and Linda's favorite Super-Fast Thermapen Thermometer.


Oyster & Brie Champagne Soup

Recipe Type: Oysters, Cream, Champagne, Brie Cheese
Yields: 8 servings
Prep time: 20 min
Cook time: 25 min


Ingredients:

1 cup unsalted butter
1/2 cup all-purpose flour
2 quarts oyster liquid, bottled clam juice, or fish broth
5 cups heavy cream
1 1/2 teaspoons red (cayenne) pepper
1 1/2 pounds brie cheese, rind removed and cut into small pieces
2 cups dry champagne
3 dozen fresh oysters, shucked*
1 cup finely minced green onion stems
Salt to taste

* Learn How To Shuck Oysters.


Preparation:

In a large soup pot over low heat, melt butter. Add flour and cook 3 minutes, stirring constantly. Add oyster liquid, clam juice, or fish broth and cook another 3 to 4 minutes or until flour is absorbed. Increase heat to medium and bring just to a boil; reduce heat to low and simmer an additional 10 minutes, stirring occasionally.

Add heavy cream; simmer 5 minutes longer, stirring constantly. Add cayenne pepper and brie cheese, stirring until cheese is melted completely.

Stir in champagne, oysters, and green onion stems. Remove from heat, cover and let stand 10 minutes. Season with salt. Serve in soup bowls.

Makes 8 servings.