Oyster And Brie Soup

Author: chefs-mate Cooking Method: Stewing Cuisine: Global Courses: Soups

Difficulty: Intermediate

Servings: 8 Calories: 891.4

Description

This decadent Oyster and Brie Soup is a true comfort food masterpiece, perfect for chilly evenings or special dinner parties. The dish combines the briny sweetness of fresh shucked oysters with the creamy, earthy richness of high-quality Brie cheese. Aromatic celery and onions provide a savory base, while white pepper and cayenne add a subtle warmth that cuts through the richness. Finished with a splash of champagne and dry sherry, the soup achieves a sophisticated balance of flavors. It is a hearty yet elegant main course that feels indulgent without being overly complex. Serve this velvety soup with crusty bread to soak up every last drop of the luxurious broth.

Directions

In a large soup pot, melt one stick of unsalted butter over medium-low heat.
Add the chopped celery, onion, white pepper, and cayenne pepper to the melted butter.
Stir and cook the vegetables gently until they begin to soften, about 5-7 minutes.
In a separate small saucepan, melt the remaining butter (8 tablespoons) over low heat.
Whisk in the all-purpose flour to create a roux, cooking for at least 2 minutes while stirring constantly to eliminate the raw flour taste.
Add the prepared roux to the soup pot with the softened vegetables.
Stir in the small wedges of Brie cheese until melted and incorporated.
Gradually whisk in the cold water, heavy cream, shucked oysters, and reserved oyster liquor.
Bring the soup to a gentle simmer and cook until the oysters curl slightly, indicating they are cooked through.
Remove from heat and stir in the champagne and dry sherry.
Heat through briefly without boiling to preserve the alcohol's flavor, then serve immediately.

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.

Note

Do not boil the soup after adding the oysters, as this will make them tough and rubbery. They are done as soon as the edges curl.

For a smoother texture, you can blend the vegetable and roux base before adding the oysters and cheese, then stir the Brie in at the end.

This soup is best served fresh. If storing leftovers, cool completely and refrigerate in an airtight container for up to 2 days. Reheat gently on the stove over low heat.

If fresh oysters are unavailable, frozen shucked oysters can be used; ensure they are thawed completely and drain any excess liquid to maintain the soup's consistency.

Oyster And Brie Soup