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Oyster and Brie Champagne soup
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Oyster and Brie Champagne soup
Ingredients
- 65g butter
- 1 large shallot, minced
- 1/2 tsp red chilli flakes
- 40g plain flour
- 875ml fish stock or clam juice
- 500ml double cream
- 375g ripe Brie cheese, rind removed, cut up
- 1 bunch chives, minced
- Salt and freshly ground black pepper
- 250ml Champagne
- 24 fresh oysters
Method
How to make Oyster and Brie Champagne soup
1) Melt butter over low heat. Add shallots and dried red chilli flakes and saute until softened. Sprinkle in flour and cook until lightly coloured, roughly one minute. Gradually whisk in the stock and cream. Increase heat to medium-high and bring to a boil; reduce to medium-low and simmer for ten minutes.
2) Add the Brie, chives, salt and pepper, to taste, and stir until melted. Add Champagne.
3) Add the oysters and cook for three minutes.
Serve immediately.
