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-> [Cheese & Eggs, Exotic, Oysters, Seafood, Soups & Stews] -> [Oyster & brie soup Recipe] |
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Oyster & brie soup
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| Artist: |
_ |
| Categories: |
Cheese & Eggs, Exotic, Oysters, Seafood, Soups & Stews |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 2
| | Sticks unsalted butter | | 1
| cup | Celery, chopped | | 1
| cup | Onion, chopped | | 1/2
| tsp | White pepper | | 1/2
| tsp | Cayenne pepper | | 1/2
| cup | All-purpose flour | | 1
| lbs | Brie cheese, cut into small | | | Wedges, skin off | | 6
| cup | Cold water | | 2
| cup | Heavy cream | | 36
| | Shucked oysters, with liquor | | 1/2
| cup | Champagne | | 1/4
| cup | Dry sherry |
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Procedures:
| 1 | In a large soup pot, melt one stick of butter. | | 2 | Add the celery, onions, white pepper and cayenne. | | 3 | Stir and cook over low heat until vegetables begin to soften. | | 4 | 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. | | 5 | Cook at least 2 minutes, stirring constantly, so the floury taste is eliminated. | | 6 | Add the roux and the cheese to the soup pot. | | 7 | Add the water, cream, oysters and their liquid. | | 8 | Simmer the soup until the oysters begin to curl. | | 9 | Add the champagne and sherry and heat through. |
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