Champagne Oyster Stew With Brie Cheese

• 1 quart fresh oyster (about 32)
• 2 cups water
• 3 tablespoons butter
• 3 tablespoons vegetable oil
• 1 leek, cleaned and chopped (white part only)
• 3 celery ribs, chopped
• 1 medium onion, chopped
• 2 bay leaves
• 1 tablespoon thyme
• 1 teaspoon fresh ground black pepper
• 1/2 teaspoon fresh ground white pepper
• 1/4 teaspoon cayenne pepper
• 2 tablespoons flour
• 1 cup champagne
• 2 cups heavy cream
• 8 ounces brie cheese, diced
• salt

1. 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. Saute 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.

oyster, water, butter, vegetable oil, celery, onion, bay leaves, thyme, fresh ground black pepper, fresh ground white pepper, cayenne pepper, flour, champagne, heavy cream, brie cheese, salt

Taken from www.food.com/recipe/champagne-oyster-stew-with-brie-cheese-325182 (may not work)