Champagne Oyster Stew With Brie Cheese - cooking recipe

Ingredients

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

Preparation

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.