This decadent Oyster and Brie Soup is a sophisticated take on classic seafood chowder. The dish marries the briny sweetness of fresh shucked oysters with the luxurious, creamy melt of brie cheese, creating a velvety texture that is both comforting and elegant. Aromatic celery and onion provide a savory base, while a hint of cayenne and white pepper adds a gentle warmth that cuts through the richness. Enriched with heavy cream and finished with a splash of champagne and dry sherry, this soup offers complex layers of flavor. It is an ideal choice for a special dinner party or a cozy winter evening, delivering a restaurant-quality experience with a few high-quality ingredients.
Oyster & Brie Soup
Description
This decadent Oyster and Brie Soup is a sophisticated take on classic seafood chowder. The dish marries the briny sweetness of fresh shucked oysters with the luxurious, creamy melt of brie cheese, creating a velvety texture that is both comforting and elegant. Aromatic celery and onion provide a savory base, while a hint of cayenne and white pepper adds a gentle warmth that cuts through the richness. Enriched with heavy cream and finished with a splash of champagne and dry sherry, this soup offers complex layers of flavor. It is an ideal choice for a special dinner party or a cozy winter evening, delivering a restaurant-quality experience with a few high-quality ingredients.Ingredients
Directions
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Melt one stick of unsalted butter in a large soup pot over medium-low heat.
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Add the chopped celery and onion to the pot.
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Sprinkle with white pepper and cayenne pepper, then stir and cook until the vegetables begin to soften.
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In a separate small pan, melt the remaining one stick of butter (8 tablespoons) over low heat.
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Stir in the all-purpose flour to create a roux, cooking for at least 2 minutes while stirring constantly to eliminate the raw flour taste.
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Add the prepared roux and the cubed brie cheese to the soup pot with the vegetables.
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Pour in 6 cups of cold water and 2 cups of heavy cream, stirring gently to combine.
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Add the 36 shucked oysters along with their liquor to the pot.
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Simmer the soup gently until the oysters begin to curl around the edges.
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Stir in 1/2 cup of champagne and 1/4 cup of dry sherry, heating through just enough to warm the alcohol.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 891.4kcal
- % Daily Value *
- Total Fat 79.6g123%
- Saturated Fat 49.4g247%
- Cholesterol 206.2mg69%
- Sodium 390.2mg17%
- Total Carbohydrate 34.5g12%
- Dietary Fiber 3.1g13%
- Sugars 5.5g
- Protein 11.4g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
