Yield: 4 servings.
1 quart select North Carolina oysters
2 tablespoons butter
½ cup sweet onion, diced
Juice from 1 lemon
2 tablespoons all-purpose flour
3 cups seafood broth
½ cup cream sherry
6 ounces Brie cheese, rind removed, cut into 1-inch chunks
1 cup whole milk
1 cup whipping cream
Salt and white pepper
Fresh chives (for garnish)
Drain oysters, reserving liquor. Set aside.
Melt butter in a large saucepan over medium-high heat. Stir in onion and lemon juice; cook, stirring, for 2 minutes. Sprinkle with flour; cook and stir 1 minute more.
Add broth and sherry; bring to a boil. Reduce heat to low. Simmer 20 minutes.
Add Brie to soup; stir to melt. Stir in reserved oyster liquor, milk, and cream; season to taste with salt and pepper. Heat until very hot. Remove from heat just before liquid starts to boil.
Add oysters. Cover and let stand for 1 minute. Serve in soup bowls and garnish with fresh chives.
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Mark our words: Whether they nod to North Carolina or were penned by its residents, these notable, quotable passages remind us of the power of speech inspired by our state.
When one stream flows into another, the two chart a new course for the future — together.
When the weather outside is frightful, one chef serves loved ones dishes so delightful.
A historic Rose Bowl pitted Duke University against Oregon State in Durham. Then, in the dark days of World War II, those same football players — and a legendary coach — joined forces to fight for freedom.
