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Oyster and Brie Champagne soup

Oyster and Brie champagne soup

  • Preparation Time15 mins
  • Cooking Time15 mins
  • Serves6
  • DifficultyEasy
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
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.

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