Oyster Brie Soup

1 quart of freshly shucked oysters with liquid
1/2 stick of unsalted butter
2 bunches of green onions, finely chopped
5 stalks of celery, finely chopped
8 cloves of garlic, finely chopped
2 tablespoons of parsley, finely chopped
1 quart of whipping cream
50 ounces of Brie cheese
1 pint of half-and-half
2 teaspoons of salt
1/2 teaspoon of black pepper
1/2 teaspoon of cayenne
3 to 4 medium-cooked potatoes, diced in 1-inch cubes

In a two-quart pot, poach the oysters in their own liquid. Melt the butter in a large skillet on medium heat. Sauté the green onions, celery, garlic and parsley until translucent. Add the whipping cream.

Peel the bloomy rind off the Brie cheese, cut into small pieces, and add to the skillet. Raise the fire to high to enable the cheese to melt. Once the cheese is melted, lower the fire to a simmer and add the poached oysters with liquid. Add the half-and-half, salt, pepper, and cayenne and cook for 2 to 4 minutes. Add the potatoes, stir, and turn off fire.