1 cup unsalted butter
1/2 cup all-purpose flour
2 quarts bottled clam juice, or fish broth
5 cups heavy cream
1 1/2 teaspoons red (cayenne) pepper
1 1/2 pounds brie cheese, rind removed and cut into small pieces
2 cups dry champagne
3 cans of quality smoked oysters
1 cup finely minced green onion stems
salt to taste
In a large soup pot over low heat, melt butter. Add flour
and cook 3 minutes, stirring constantly. Add clam juice, or fish broth and cook
another 3 to 4 minutes or until flour is absorbed. Increase heat to medium and
bring just to a boil; reduce heat to low and simmer an additional 10 minutes,
stirring occasionally. Add heavy cream; simmer 5 minutes longer, stirring
constantly. Add cayenne pepper and brie cheese, stirring until cheese is melted
completely.
Stir in champagne, oysters, and green onion stems. Remove
from heat, cover and let stand 10 minutes. Season with salt. Serve in soup
bowls.
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