Oyster and Brie Champagne Soup

Directions

1. 1
   Melt butter over low heat.
2. 2
   Add shallots and red pepper flakes and saute until softened.
3. 3
   Sprinkle in flour and cook until lightly colored, roughly 1 minute. Gradually whisk in the stock and cream. Increase heat to medium-high and bring to a boil; reduce to medium-low and simmer for 10 minutes.
4. 4
   Add the Brie, chives, salt and pepper, to taste, and stir until melted.
5. 5
   Add Champagne.
6. 6
   Add the oysters and cook for 3 minutes.