Oyster and Brie Soup
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Scan day: 03 March 2014 UTC
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Description: Using butter, cheese, heavy cream, sherry, and champagne.
RecipeSource: Oyster and brie soup RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * Oyster and brie soup Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Soups Seafood Cheese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 6 c Cold water 2 c Heavy cream 36 Shucked oysters, with liquor 1/2 c Champagne 1/4 c Dry sherry In a large soup pot, melt one stick of butter. Add the celery, onions, white pepper and cayenne. Stir and cook over low heat until vegetables begin to soften. 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. Cook at least 2 minutes, stirring constantly, so the floury taste is eliminated. Add the roux and the cheese to the soup pot. Add the water, cream, oysters and their liquid. Simmer the soup until the oysters begin to curl. Add the champagne and sherry and heat through. - - - - - - - - - - - - - - - - - -
Size: 1275 chars
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| Date | Creation Date: 13-dec-1999 Expiration Date: 13-dec-2018 |