Oyster Soup
Award winning recipe and so easy to make.
Ingredients
- 2 tablespoons unsalted butter
- 4 leeks, thinly sliced including an inch of the green
- 1 medium onion, thinly sliced
- 3 medium russet potatoes, peeled, diced
- 3 cups chicken stock
- 1 teaspoon fine sea salt
- ¼ teaspoon white pepper
- ⅛ teaspoon nutmeg
- ½ cup half and half
- 18 freshly shucked oysters plus their liquor
- 4 slices crisp cooked bacon, crumbled
- Snipped fresh chives
Instructions
- Melt butter in a Dutch oven or stockpot over medium heat. Add leeks and onion. Cover and cook for 5 minutes or until softened.
- Add potatoes, broth, salt, pepper and nutmeg. Cover and simmer for 15 minutes or until potatoes are tender.
- Puree in a blender or food processor. Using a fine sieve, strain soup back into pot.
- Add half and half and oyster liquor; bring to a simmer. Taste and correct seasoning with salt and pepper, if needed.
- Add oysters to hot soup and cook for just 1 minute. Scoop out oysters and place 3 in each serving bowl.
- Ladle in hot soup. Sprinkle with bacon and chives.
Nutrition
Serving: 1 servingCalories: 258kcalCarbohydrates: 35gProtein: 9gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 28mgSodium: 683mgPotassium: 765mgFiber: 3gSugar: 7gVitamin A: 1.186IUVitamin C: 15mgCalcium: 83mgIron: 3mg
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