Herbed Oyster Soup
Source of Recipe
Food & Wine, February 1987
List of Ingredients
- 1-1/2 Tbsp unsalted butter
- 6 green onions, minced
- 12 shucked oysters, cut into 1-inch pieces, liquor reserved
- 3 cups chicken broth
- 2 small potatoes, peeled and diced
- 4-1/2 cups parsley, stems removed
- 2-1/4 cups milk
- 3/4 cup whipping cream
- 1/4 tsp dried thyme, crushed
- 3 Tbsp dry sherry
- 3/4 tsp freshly ground black pepper
- 1/4 tsp ground nutmeg
Instructions
- Melt the butter over low heat in a Dutch oven and saut� the green onions. Add the reserved oyster liquor, the chicken broth, and diced potatoes. Cover and cook until the potatoes are tender. Add the parsley and cook 2 minutes.
- Transfer the mixture to the bowl of a food processor and process until smooth. Place the mixture in a bowl and stir in the milk, cream and thyme. Cover and refrigerate if not serving immediately.
- To finish the soup: Stir in the oysters, sherry, pepper and nutmeg. Gently heat for 4 minutes, or until oysters are cooked through. Serve.
Makes 9 servings.
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