photograph by Matt Hulsman

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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Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.