Oyster Brie Soup
Servings: Serves 6 to 8
- 1 quart of freshly shucked oysters with liquid
- ½ stick of unsalted butter
- 2 bunches of green onions, finely chopped
- 5 stalks of celery, finely chopped
- 8 cloves of garlic, finely chopped
- 2 tablespoons of parsley, finely chopped
- 1 quart of whipping cream
- 50 ounces of Brie cheese
- 1 pint of half-and-half
- 2 teaspoons of salt
- ½ teaspoon of black pepper
- ½ teaspoon of cayenne
- 3 to 4 medium-cooked potatoes, diced in 1-inch cubes
- In a two-quart pot, poach the oysters in their own liquid.
- Melt the butter in a large skillet on medium heat.
- Sauté the green onions, celery, garlic and parsley until translucent.
- Add the whipping cream.
- Peel the bloomy rind off the Brie cheese, cut into small pieces, and add to the skillet.
- Raise the fire to high to enable the cheese to melt.
- Once the cheese is melted, lower the fire to a simmer and add the poached oysters with liquid.
- Add the half-and-half, salt, pepper, and cayenne and cook for 2 to 4 minutes.
- Add the potatoes, stir, and turn off fire
Courtesy of "John Uglesich’s Restaurant Cookbook" by John Uglesich