Oyster And Brie Soup

1. 1 cup (2 sticks) unsalted butter
2. 1 cup celery, chopped
3. 1 cup onion, chopped
4. 1/2 teaspoon white pepper
5. 1/2 teaspoon cayenne pepper
6. 1/2 cup all-purpose flour
7. 1 pound brie cheese, cut into small wedges, skin off
8. 6 cups cold water
9. 2 cups heavy cream
10. 36 shucked oysters, with liquor
11. 1/2 cup champagne
12. 1/4 cup dry sherry

In a large soup pot, melt one stick of butter. Add the celery, onions, white pepper and cayenne. Stir and cook over low heat until vegetables begin to soften. Over low heat in another pan, make a roux by combining 8 tablespoons melted butter and the flour to make a base for thickening the soup. Cook at least 2 minutes, stirring constantly, so the floury taste is eliminated. Add the roux and the cheese to the soup pot. Add the water, cream, oysters and their liquid. Simmer the soup until the oysters begin to curl. Add the champagne and sherry and heat through. makes 6 servings.