Oyster and Brie Soup and Wine Pairings for Celebrity Chef #SundaySupper
Author: Chef Paul Prudomme
Recipe type: Entree
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
Combine oysters and water; stir and refrigerate at least 1 hours. Strain and reserved the oysters and oyster water; refrigerate until ready to use.
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.
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.)
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.
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)
Recipe by ENOFYLZ Wine Blog at http://enofylzwineblog.com/2012/12/02/oyster-and-brie-soup-and-wine-pairings-for-celebrity-chef-sundaysupper/