Oyster and Brie Champagne Soup

• 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.
2. Add shallots and red pepper flakes and saute until softened.
3. Sprinkle in flour and cook until lightly colored, roughly 1 minute.
4. Gradually whisk in the stock and cream.
5. Increase heat to medium-high and bring to a boil; reduce to medium-low and simmer for 10 minutes.
6. Add the Brie, chives, salt and pepper, to taste, and stir until melted.
7. Add Champagne.
8. Add the oysters and cook for 3 minutes.

butter, shallot, red pepper, allpurpose, fish stock, heavy cream, cheese, chives, salt, champagne, fresh oysters

Taken from www.foodnetwork.com/recipes/oyster-and-brie-champagne-soup-recipe.html (may not work)