Oyster And Brie Champagne Soup
Serves: 4
Ewell Douglas
1 January 1970
Based on User reviews:
48
Spice
58
Sweetness
38
Sourness
50
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 large
Shallot (minced)1 tsp
Red Pepper Flake1 cup
All-Purpose Flour3.5 cups
Fish Stock2 cups
Heavy Cream1 bunch
Chives (minced)1
Salt1 cup
ChampagneDirections:
1
Melt butter over low heat
2
Add shallots and red pepper flakes and saute until softened
3
Sprinkle in flour and cook until lightly colored, roughly 1 minute
4
Gradually whisk in the stock and cream
5
Increase heat to medium-high and bring to a boil; reduce to medium-low and simmer for 10 minutes
6
Add the Brie, chives, salt and pepper, to taste, and stir until melted
7
Add Champagne
8
Add the oysters and cook for 3 minutes