Oyster and Brie Champagne Soup Recipe by Paula Deen

Level: Easy

Time: 25 MINUTES

1 ratings


  • 1/2 stick butter
  • 1 large shallot, minced
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup all-purpose flour
  • 3 1/2 cups fish stock, or clam juice
  • 2 cups heavy cream
  • 3/4 lb brie cheese, rind removed and cut up
  • 1 bunch fresh chives, minced
  • 1 cup Champagne
  • 24 fresh oysters
  • salt
  • black pepper, freshly ground


Melt butter over low heat. Add shallots and red pepper flakes and saute until softened. Sprinkle in flour and cook until lightly colored, roughly 1 minute. Gradually whisk in the stock and cream. Increase heat to medium-high and bring to a boil; reduce to medium-low and simmer for 10 minutes. Add the Brie, chives, salt and pepper, to taste, and stir until melted. Add Champagne. Add the oysters and cook for 3 minutes.

Oyster and Brie Champagne Soup


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1 Review

Linda 2/10/2016
Looks great

Looks great

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