CHAMPAGNE OYSTER STEW WITH BRIE CHEESE
My mom being from Metz, France considered crusty sour dough French bread and brie cheese as a household staple. Now that my mother is in a nursing home all her wonderful recipes are locked away in her failing memory. It's on rare occasions that I'm able to obtain a few of her recipes. This is just one of them.
Provided by kmergirl
Categories < 4 Hours
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Place shucked oysters with their liquor and water in a medium bowl and refrigerate for 1 hour. In the meantime, place a large saucepan over medium heat. Add butter and oil. When butter is melted, add vegetables, herbs and seasonings. Sauté until onions are translucent. Sprinkle flour over vegetables and stir with a wood spoon to incorporate. Cook for 1 minute. Strain oysters from the liquid and reserve. Add the oyster liquid to the vegetables and stir until smooth. Add Champagne and simmer 20 minutes. Add cream and cook for another 5 minutes. Add Brie and turn off heat. Stir until cheese is completely dissolved. Strain soup through a medium sieve. Return soup to a simmer then add oysters, stirring to incorporate. Adjust seasoning with salt. Cover and turn off heat. Let sit for 5 minutes. Serve in bowls with crusty sour dough french bread.
Nutrition Facts : Calories 697, Fat 56, SaturatedFat 30.2, Cholesterol 237.3, Sodium 492.4, Carbohydrate 17.9, Fiber 1.1, Sugar 2.4, Protein 24.7
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