Cooking with TRÖEGS
by John Trogner, Brewmaster

STOUT, Oyster & Brie Soup
3 dozen small oysters in their liquor
1/2 pound unsalted butter
1/2 cup all-purpose flour
1 cup chopped onions
1/2 cup chopped celery
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
1 pound fresh brie cheese, cut into small wedges, with rind
2 cups heavy cream or milk for a lowfat option
1 Bottle of Tröegs Oatmeal stout for an incredible depth or Troegs HopBack Amber Ale 

Combine oysters water and 1/2 bottle stout or HopBack; stir and refrigerate at least 1 hour.  Strain and reserve the oysters and oyster beer water; refrigerate until ready to use. 

In a large skillet melt the butter over low heat.  Add the flour and beat with a metal whisk until smooth.  Add the onions and celery; sauté about 3 min, stirring.  Stir in the peppers and sauté about 2 min more.  set aside

In a 4-quart saucepan, bring the oyster water to a boil.  Stir in the sautéed vegetable mixture until well mixed.  Turn heat to high.  Add cheese; cook until cheese starts to melt, about 2 min, stirring constantly..don’t let the cheese scorch.  Lower heat to a simmer and continue cooking for about 4 min, stirring constantly.  Remove from heat, strain soup, and return to pot.  Turn heat to high and cook about 1 min, stirring still.  Stir in the cream; cook until close to a boil.  Stir in Tröegs beer.  Turn off the heat and add the oysters.  Let sit about 3 min to plump the oysters.  Serve immediately piping hot.

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