Oyster and brie soup

* Exported from MasterCook *

Oyster and brie soup

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Seafood
Cheese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Sticks unsalted butter
1 c Celery, chopped
1 c Onion, chopped
1/2 ts White pepper
1/2 ts Cayenne pepper
1/2 c All-purpose flour
1 lb Brie cheese, cut into small
Wedges, skin off
6 c Cold water
2 c Heavy cream
36 Shucked oysters, with liquor
1/2 c Champagne
1/4 c Dry sherry

In a large soup pot, melt one stick of butter. Add the celery, onions,
white pepper and cayenne. Stir and cook over low heat until vegetables
begin to soften.

Over low heat in another pan, make a roux by combining 8 tablespoons
melted butter and the flour to make a base for thickening the soup. Cook
at least 2 minutes, stirring constantly, so the floury taste is
eliminated. Add the roux and the cheese to the soup pot. Add the water,
cream, oysters and their liquid. Simmer the soup until the oysters begin
to curl. Add the champagne and sherry and heat through.



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