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.