Oyster and Brie Soup and Wine Pairings for Celebrity Chef #SundaySupper

This week’s Favorite Celebrity Chef #SundaySupper theme was a blast from the past for me.  While I count Alton Brown, Paula Deen, Tyler Florence and Emeril Lagasse, among my favorite celebrity chefs, it wasn’t one of their dishes that was top of mind for me.

You know how there are dishes you will always remember because they just blow you mind for one reason or another?  Well, I’ll never forget the first time I had Blackened Redfish.  That was probably 30 years ago, yet I can still recall it like it was yesterday. Those layers of sassy Cajun spice and flavors took my taste buds to a place they’d never been before!

The man who put Blackened Redfish on our culinary maps was Chef Paul Prudhomme. Chef Paul’s claim to fame is the legendary K-Paul’s Louisiana Kitchen in the French Quarter of New Orleans, which he and his wife Kay opened in 1979.  Prior to opening K-Paul’s Prudhomme was the executive chef at the another iconic New Orleans restaurant, the Commander’s Palace, where he was succeeded by Emeril Lagasse. According to Wikipedia…

Prudhomme has been credited with popularising cajun cuisine and in particular blackened redfish during the 1980s, and has been credited with introducing the turducken.

His cookbook Paul Prudhomme’s Louisiana Kitchen, published in 1984, was awarded the Culinary Classic Book Award in 2012 by the International Association of Culinary Professionals.  That’s were I got the recipe for his Oyster and Brie soup.  It’s a recipe I’ve had my eye on for years and finally decided to make for this week’s Favorite Celebrity #SundaySupper theme.

The soup is creamy but not too heavy ( I think of it as a Cajun Oyster and Brie bisque) with a slightly peppery kick that reminds me of an Etouffe. It was a fabulous pairing with the sparkling wine (Crémant) I used in the soup.

Oyster and Brie Soup and Wine Pairings for Celebrity Chef #SundaySupper
Recipe type: Entree
Cuisine: Cajun
Serves: 8
  • 3 dozen small to medium oysters in their liquor, about 18 ounces
  • 4 cups cold water
  • ½ pound (2 stick) unsalted butter
  • ½ cup all-purpose flour
  • 1 cup coarsely chopped onions
  • ½ cup coarsely chopped celery
  • ½ tsp. white pepper
  • ½ tsp. ground red pepper
  • 1 lb fresh brie cheese, cut in small wedges, with rind on
  • 2 c. heavy cream
  • ½ champagne, optional
  1. Combine oysters and water; stir and refrigerate at least 1 hours. Strain and reserved the oysters and oyster water; refrigerate until ready to use.
  2. In a large skillet melt the butter over low heat. Add the flour and beat with a metal whisk until smooth. Add the onions and celery; sauté about 3 minutes, stirring occasionally. Stir in peppers and sauté about 2 minutes more. Set aside.
  3. In a 4-qt saucepan, bring oyster water to a boil. Stir in the sautéed vegetable mixture until well mixed. Turn up heat to high. Add cheese; coo until cheese starts to melt, about 2 minutes, stirring constantly. (Be careful not to let the cheese scorch.)
  4. Lower heat to simmer and contue cooking for about 4 minutes, stirring constantly. Remove from heat, strain soup and return to pot. Turn the heat to high and cook about 1 minute, stirring constantly. Stir in cream; cook until close to a boil about 2 minutes. Stir in champagne, if desired.
  5. Turn off heat and add oysters. Let pan sit for about 3 minutes to plump oysters. Serve immediately.
The recipe calls for Champagne, but opted for a sparkling wine from the Burgundy region of France instead. While Champagne sill has that "je ne sais quoi" (something special), a Crémant (a sparkling wines made outside of the Champagne region using the same production method are known)


Speaking of wine pairings, I’m also offering wine pairings for this week’s fabulous Favorite Celebrity Chef #SundaySupper menu.  My recommended wine pairing are italicized.  Click on the name of the wine to find out where to purchase.

Pair these Starters, Snacks and Sides with NV Blason de Bourgogne Crémant de Bourgogne Brut Réserve from Trader Joe’s.  It’s a tasty blend of Pinot Noir, Chardonnay, Gamay and Aligoté with a toasty pear, fuji apple, citrus and hint of baking spice character. This is our new everyday sparkling wine! At $10/bottle it’s a very good value!

Pair these main dishes with the 2010 Bodega Colomé Amalaya – a silky smooth blend of Malbec, Cabernet Sauvignon,Syrah and Tannat from Argentina with a mixed black and red berry, oaky spice and sweet tobacco character.

Pair the following main dishes with a crisp refreshing white blend, in this case the 2010 d’Arenberg Stump Jump White – a blend of 28% Riesling, 27% Sauvignon Blanc, 25% Marsanne and 20% Roussanne from McLaren Vale, Australia.  It’s very food friendly with juicy citrus and tropical fruit aromas balanced nicely with good acidity.

Pair the following dishes with the 2011 Burgáns Albariño Rias Baixas a crisp, fresh food-friendly white wine from Spain with a crisp apple, apricot and peach character. 

Pair these dishes with a Chenin Blanc from the Loire Valley in France. I recommend the 2011 Pascal Janvier Jasnières.  It shows a core of tangy apple, citrus fruit complemented by a mineral undertone. 

Pair these desserts with a Sauternes,  a sweet wine from the Sauternais region of the Graves section of Bordeaux. They are made from  SémillonSauvignon Blanc, and Muscadelle grapes affected by noble rot.  Look for the 2005 Guiraud Sauternes.  It has a full-bodied, honeyed, lemon tart, baked apple, baking spice, and  vanilla cream character

Pair with these desserts with the Yalumba Muscat Museum Reserve, a dessert wine from Australia with rose petal, ginger and orange peel aromas, and rich raisined fruit, and spice flavors.
Please join on us via Twitter for #SundaySupper on December 2, 2012, throughout the day. In the evening, we will meet at 7 PM EST for our weekly #SundaySupper live chatAll you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.


  1. Your soup looks fabulous and what an amazing job on the pairings as usual!

    1. Martin D. Redmond says:

      Thank so much Pam…it turned out well. Wish my pics looked at good as you Pros though!

  2. I use Paul Prudomme spice mixes all the time! Did you know Outback’s house spice was created by him? 😉

    1. Martin D. Redmond says:

      Hi Cindy…I didn’t know that. I always have a bottle of the Blackened Redfish seasoning on hand! Thanks for your comment!

  3. Um brie in soup! Yes, please! Thanks as always for the wonderful wine recommendations.

    1. Martin D. Redmond says:

      Thanks for the comment Lane! It was quite tasty if I say so me-self!

  4. I love brie and can only imagine how creamy it must make this soup. Thanks again for your wonderful wine pairings to go with #SundaySupper recipes!

    1. Martin D. Redmond says:

      Thanks so much Renee! While creamy, it wasn’t too heavy, which I liked about it…the bubbly may have helped in that dept a bit!;-)

  5. Tora Estep says:

    The soup sounds delicious! Thanks for sharing.

    1. Martin D. Redmond says:

      My pleasure Tora! Thanks for stopping by and leaving a comment!

  6. I have Paul´s blackening spices in my pantry. And so many back issues of bon appetit with amazing recipes for cajun food. This recipe is so different but sounds so good! Happy Sunday Martin!

    1. Martin D. Redmond says:

      Thanks Paula! I always have a bottle of his Blackened Redfish on hand!

  7. What a unique dish! It definitely sounds memorable.

    1. Martin D. Redmond says:

      Thanks Katie! Now that I’ve made this version,and enjoyed it…I’m looking forward to trying another version or two!

  8. I love the old school guys! No flash and just real food and cooking….

    1. Martin D. Redmond says:

      Thanks Amy! I like the ole skool chefs too…only thing is I’m a bit more health conscious these days, but I’ve found it easy to adapt. I used a lower-fat Brie for half of the cheese in this one for example. Cheers!

  9. theroxxbox says:

    I love oysters. I will have to make this one!!!

    1. Martin D. Redmond says:

      Thanks so much Roxanne! It’s wonderful with bubbly!

  10. taranolandt says:

    I love oyster soup and then add in Brie, that is over the top. What a lovely holiday soup this will make for us. Thanks for sharing on #SundaySupper.

    1. Martin D. Redmond says:

      Thanks Tara! Definitely recommend using fresh oysters over canned!

  11. Sounds like a very rich and creamy soup. What great memories to have for one dish!

  12. Local oysters are finally starting to show up around here (coastal NC). Oysters and brie together sounds wickedly good!

    1. Martin D. Redmond says:

      Thanks Shelby. I used a both canned and fresh raw oysters. The raw was better!

  13. I don’t like seafood, but you sure make this sound like a good dish! Happy #SundaySupper

    1. Martin D. Redmond says:

      Thanks for stopping by and commenting Tammi!

  14. I fondly remember watching Chef Paul on TV fabulous recipe and as always thanks for the wine pairings!

    1. Martin D. Redmond says:

      Thanks Susan! I actually only remember watching Chef Paul a time or two, but I’ve alway loved Cajun food, and he’s a great ambassador for the form!

  15. This soup looks decadent!! Can’t wait to have this baby in March to actually start trying some of your amazing wine recommendations!

    1. Martin D. Redmond says:

      Brianne…thanks for stopping by. Best wishes and good luck with your pregnancy!

  16. sunithi says:

    ooh lovely soup ! Love the combo. Great wine pairings too ! I like the one you recc for my dish !

    1. Martin D. Redmond says:

      Thanks so much Sunithi! Yes..that Malbec is a winner!

  17. You had me at oysters, and then you capped it off with wine! Amazing, Martin!

    1. Martin D. Redmond says:

      Thanks so much Jen! Love me some raw oyster…but this soup was damn good (um a few raw oysters didn’t make it in though;-)!

  18. Oyster and Brie Soup? OMG, that sounds like heaven in a bowl, Love it!!! and I love that you called out a chef who might not be as well known. . now, we all will know who Paul Prudhomme is!! :)

    1. Martin D. Redmond says:

      Thanks so much Alice!

  19. smallwalletbigappetite says:

    I always struggling pairing wine with my Chinese dishes so I can’t wait to give your pairing a try. I have never been able to get over the texture of oysters but you have me really intrigued to give it a try in this soup.

    1. Martin D. Redmond says:

      Thanks Laura…in general white go best with Chinese. If it’s spicy go with Riesling, Gewurztraminer, or Pinot Gris that’s off-dry But it really depends on the spices and prep. Consider adding sparkling wines to your repetoire too!

  20. I have similiar memories with food. Dishes that I remember for the rest of my life. I have never heard of 2010 Bodega Colomé Amalaya but it sounds like a wonderful blend of all the wines I love.

    1. Martin D. Redmond says:

      Thanks Sarah…yes…there are a few meals that are truly memorable. The Malbec blend is a good one!

  21. YUM! Love oysters! Love brie! And I love my New Orleans! This soup is such a treat… Thank you so much, Martin, for posting this one. Bon appetit!

    1. Martin D. Redmond says:

      Thanks Jeff….I hope it get a chance to try it! Bon appetit!

  22. Oh my goodness that soup looks and sounds fantastic!!! I can’t wait to give it a try!!

    1. Martin D. Redmond says:

      Thanks for the kind words Bobbi! I hope you get a chance to try it!

  23. Conni Smith says:

    My husband LOVES oysters – I bet he would like this soup. Beautiful pictures!

    1. Martin D. Redmond says:

      Thanks for the kind words Conni!

  24. Martin!!!!!!!!!!!!!!!!!!!! I love brie and I love oysters and I want this soup! Wow!!!

    1. Martin D. Redmond says:

      Thanks so much Isabel..I hope you get a chance to try it. I tried with both canned and fresh oyster. Fresh was much better! Cheers!

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  26. Patti says:

    You’ve got me thinking now about brie and soup!! Lovely dish!

    1. Martin D. Redmond says:

      Thanks Patti…I had some last night for dinner! I hope you get a chance to try some!

  27. Wow Martin! Brie and oysters in one dish. You had me at hello :) Amazing recipe

    1. Martin D. Redmond says:

      I appreciate the kind words Megan. Thanks!

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