| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
|
Soups, Seafood, Cheese/eggs, Oysters |
8 |
Servings |
INGREDIENTS
| 2 |
|
Sticks unsalted butter |
| 1 |
c |
Celery, chopped |
| 1 |
c |
Onion, chopped |
| 1/2 |
ts |
White pepper |
| 1/2 |
ts |
Cayenne pepper |
| 1/2 |
c |
All-purpose flour |
| 1 |
lb |
Brie cheese, cut into small |
|
|
Wedges, skin off |
| 6 |
c |
Cold water |
| 2 |
c |
Heavy cream |
| 36 |
|
Shucked oysters, with liquor |
| 1/2 |
c |
Champagne |
| 1/4 |
c |
Dry sherry |
INSTRUCTIONS
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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