Oyster and Brie Champagne Soup

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

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.

Prep Time - 15 minutes
Cook Time - 15 minutes
Yield - 6 servings
Difficulty - Easy