It might be the only city that encourages walking around with an opened container. But that’s another subject. J
While in town, I visited a number of independent bookstores while in town. The owners/managers were delightful. Garden District Bookshop on Prytania and Octavia Books on Octavia. These stores all have events for their patrons. Both carried mysteries, but they also carried books about New Orleans' history and food. New Orleans is well-known for its food and its music. Both were prevalent.
I also checked out a fabulous cheese shop.
St. James Cheese Shop, on Prytania.
And I attended a women’s luncheon at K Paul’s restaurant, famous because Chef Paul Prudhomme is the owner.
We ate delicious food. A jazz trio played. What fun and spirit!
And Chef Paul was there to greet us and sign our gift copy of his cookbook.
Highlights of the restaurant included not only good music and good conversation, but the artwork on the walls. Beside my table was this charmer with a recipe scrawled all over it for Oyster Brie Champagne Soup. I had to jot it down and I'm including it below.
However, it is not what I'm making this week. The chef's recipe requires flour, and as many of you know, I am a celiac and need to eat flour-free. In addition, I'm not a big oyster fan, but I needed to know what this soup "might" taste like and whether the portions on the painting were correct.
SO...inspired by the recipe, I created my own cream and shrimp soup. Instead of Brie, I used Camembert.
Trivia: Camembert is a soft, luscious cow's milk cheese, first introduced in Normandy France during the 18th century. An engineer, M. Ridel, designed the wood box that helps carry the cheeses long distances.
Oyster Brie Champagne Soup – K Paul
(serves 8 - handsome portions)
1 ¼ cup unsalted butter
1 ¼ cup flour
2 quarts oyster or seafood stock
5 cups whipping cream
1 ½ teaspoons red pepper
2 cups brut champagne
3 dozen oysters, shucked
1 cup green onions (green tails only), diced
salt to taste
8 ounces Brie, rind removed, and sliced in 8 slices
In 3 quart saucepan, melt butter. Add flour and stir for 3 minutes.
Add seafood stock and stir for 3 minutes.
Add whipping cream and red pepper and stir for 5 minutes.
Remove from heat.
Add brut champagne, oysters, salt, and green onions
Let stand 10 minutes and pour into 8 bowls.
Adorn with one slice Brie.
My recipe turned out satiny smooth and so delicious I couldn't stop eating. The addition of shrimp was brilliant, if I do say so myself. And adding slices of Camembert on top of the soup right before serving is luscious. A real texture treat.
SHRIMP SOUP INSPIRED BY CHEF PRUDHOMME
(serves 6-8 - portions about 3/4 cup each)
½ cup unsalted butter
½ cup potato starch (potato flour)
4 cups vegetable stock (gluten-free; many are nowadays)
2 ½ cups whipping cream
1 teaspoon white pepper
2 teaspoons salt
½ cup green onions (green tails only, about 1 bunch), diced
1 cup dry champagne
1 pound bay shrimp
4 ounces Camembert, room temperature
In 3 quart saucepan, over medium heat, melt butter.
Add potato starch and stir. Heat 3 minutes.
Add vegetable stock and stir. Heat 3 minutes.
Add whipping cream and pepper and salt and stir. Heat 5 minutes. (Stir occasionally to prevent cream from boiling).
Remove from heat.
Add champagne (will bubble), shrimp and diced green onion tips.
Let stand 10 minutes and pour into 6 to 8 bowls.
Adorn with slivers of Camembert (rind removed).
Who knows? Maybe the chef will see this post and decide it’s a recipe he must include in his next presentation? LOL
A SNEAK PREVIEW of LOST AND FONDUE is now up on my website. Click here. If you'd like to know more about A Cheese Shop Mystery series and want to download a few other recipes from me (on recipe cards), click on this link to my website: Avery Aames. I've posted recipes in the "morsels" section. There's lots of other fun stuff, as well. And sign up for the mailing list to get in on the next contest...coming soon.