Oyster and Brie Champagne Soup

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 6 servings
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1/2 stick butter

1 large shallot, minced

1/2 teaspoon red pepper flakes

1/4 cup all-purpose flour

3 1/2 cups fish stock or clam juice

2 cups heavy cream

3/4 pounds ripe Brie cheese, rind removed and cut up

1 bunch chives, minced

Salt and freshly ground black pepper

1 cup Champagne

2 dozen fresh oysters


  1. 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.