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Oyster and Brie Champagne Soup

By Paula Deen


Difficulty: Easy

Prep time: 5 minutes

Cook time: 5 minutes

Servings: 5


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


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.