Oyster and Brie Soup
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 ...
Ingredients
- 2Stickunsalted butter
- 1cup celery, chopped
- 1cup onion, chopped
- 1/2tsp white pepper
- 1/2tsp cayenne pepper
- 1/2cup all-purpose flour
- 1lbbrie cheese, cut into small
- 2cup heavy cream
Directions
- 1
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
- 2
Add the celery, onions, white pepper and cayenne
- 3
Stir and cook over low heat until vegetables begin to soften
- 4
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
- 5
Cook at least 2 minutes, stirring constantly, so the floury taste is eliminated
- 6
Add the roux and the cheese to the soup pot
- 7
Add the water, cream, oysters and their liquid
- 8
Simmer the soup until the oysters begin to curl