Oyster and Brie Soup

Oyster and Brie Soup Ingredients

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

Instructions for Oyster and Brie Soup

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PorkCuisine: Uncategorized

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