Oyster and Brie Soup |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | |||||||||
| 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 corasely 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 | |
| 1 | Combine oysters and water; stir and refrigerate at least 1 hour. Stain and reserve the oysters and oyster water; refrigerate until ready to use. |
| 2 | 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. |
| 3 | 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 minutes, 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 immediately. |