Champagne is optional but delightful in this dish. Serve the same champagne with your dinner.
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Servings
Makes 8 servings
Ingredients
3 dozen small to medium oysters in their liquor (about 18 ounces)
4 cups cold water
½ pound (2 sticks) unsalted butter
½ cup all-purpose flour
1 cup coarsely chopped onions
½ cup coarsely chopped celery
1 tablespoon Vegetable Magic® or Magic Creole Seasoning®
1 pound fresh brie cheese, cut in small wedges, with rind on
2 cups heavy cream
½ cup champagne, optional
4 cups cold water
½ pound (2 sticks) unsalted butter
½ cup all-purpose flour
1 cup coarsely chopped onions
½ cup coarsely chopped celery
1 tablespoon Vegetable Magic® or Magic Creole Seasoning®
1 pound fresh brie cheese, cut in small wedges, with rind on
2 cups heavy cream
½ cup champagne, optional
How To Prepare
Combine oysters and water; stir and refrigerate at least 1 hour. Strain and reserve 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 the Vegetable Magic® and sauté about 2 minutes more. Set aside.
In a 4-quart saucepan, bring the oyster water to a boil. Stir in the sautéed vegetable mixture until well mixed. Turn heat to high. Add cheese; cook until cheese starts to melt, about 2 minutes, stirring constantly. (Be careful not to let the cheese scorch.) Lower heat to a simmer and continue cooking for about 4 minutes, stirring constantly. Remove from heat, strain soup and return to pot. Turn heat to high and cook about 1 minute, stirring constantly. Stir in the cream; cook until close to a boil, about 2 minutes. Stir in champagne, if desired. Turn off heat and add the oysters. Let pan sit about 3 minutes to plump the oysters. Serve immediately.
Copyright © 1984 Chef Paul Prudhomme
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 the Vegetable Magic® and sauté about 2 minutes more. Set aside.
In a 4-quart saucepan, bring the oyster water to a boil. Stir in the sautéed vegetable mixture until well mixed. Turn heat to high. Add cheese; cook until cheese starts to melt, about 2 minutes, stirring constantly. (Be careful not to let the cheese scorch.) Lower heat to a simmer and continue cooking for about 4 minutes, stirring constantly. Remove from heat, strain soup and return to pot. Turn heat to high and cook about 1 minute, stirring constantly. Stir in the cream; cook until close to a boil, about 2 minutes. Stir in champagne, if desired. Turn off heat and add the oysters. Let pan sit about 3 minutes to plump the oysters. Serve immediately.
Copyright © 1984 Chef Paul Prudhomme
