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Oyster soup with fresh & smoked oysters
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| Artist: |
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| Categories: |
Exotic, Oysters, Seafood, Smoked, Soups & Stews |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| | Stephen Ceideburg | | 6
| slice | Bacon, cut into thin strips | | 1
| large | Onion, cut into fine dice | | 1
| large | Leek, white part only | | | -sliced thin | | 1
| large | Red potato * | | 1
| cup | Whipping cream | | 4
| cup | Milk | | 1/2
| cup | Bottled clam juice | | 4
| cup | Packed young spinach leaves | | 16
| | Fresh oysters and their | | | -liquor | | 7
| oz | Smoked oysters ** | | 1/2
| tsp | Salt | | | Freshly ground white pepper |
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Procedures:
| 1 | * peeled and cut into ½inch dice ** well rinsed in cold water, gently patted dry cook the bacon in a 3-quart pot over medium high heat until lightly browned, about 4 minutes. | | 2 | Add the onion and leek and cook until softened, about 4 minutes, stirring often. | | 3 | Add the potato, cream, milk and clam juice and bring to boil. | | 4 | Simmer, uncovered, until potato is just short of cooked, about 8 minutes. | | 5 | The soup can be made ahead up to this point and refrigerated overnight. | | 6 | Gently reheat if chilled. | | 7 | Add the spinach and fresh and smoked oysters and cook just until fresh oysters are cooked, about 1 minute. | | 8 | Add additional clam juice if needed for consistency. | | 9 | Season with salt and white pepper to taste. | | 10 | Serve immediately. | | 11 | Yield: 8 cups. | | 12 | Per 1-cup serving: 415 calories, 19 g protein, 22 g carbohydrate, 28 g fat (14 g saturated), 137 mg cholesterol, 515 mg sodium, 2 g fiber. | | 13 | Nathalie dupree writing in the san francisco chronicle, 1?/91 |
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