Oyster and Brie Soup
Source of Recipe
From "Chef Paul Prudhomme's Louisiana Kitchen" by Paul Prudhomme
"Champagne is optional but delightful in this dish. Serve the same Champagne with your dinner."
List of Ingredients
◦ 3 dozen small to medium oysters in their liquor, about 18 ounces
◦ 4 cups cold water
◦ 2 sticks (½ pound) unsalted butter
◦ ½ cup all-purpose flour
◦ 1 cup coarsely chopped onions
◦ ½ cup coarsely chopped celery
◦ ½ teaspoon white pepper
◦ ½ teaspoon cayenne pepper
◦ 1 pound fresh Brie cheese, cut in small wedges, with rind on
◦ 2 cups heavy cream
◦ ½ cup Champagne, optional
Combine oysters and water; stir and refrigerate at least one hour. Strain and reserve the oysters and oyster water; refrigerate until ready to use.
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; sauté about 3 minutes, stirring occasionally. Stir in the peppers and sauté about 2 minutes more. Set aside.
In a 4-quart saucepan, bring the oyster water to a boil. Stir in the sautéed 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 minute, 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.
Makes 8 servings