Oyster Soup
Oyster Soup
Ingredients
- 1 1/2 cups (265 g) medium oysters, shucked (see note)
- 1 leek, white part only, chopped
- 2 tbsp butter
- 3 cups (510 g) potatoes, peeled and cubed (about 3 medium potatoes)
- 3 cups (750 ml) chicken broth
- ¼ tsp dried thyme
- 1 tbsp (15 ml) Dijon mustard
- 1/2 cup (125 ml) 35% cooking cream
- Cayenne pepper, to taste
Instructions
- Drain the oysters through a sieve. Set aside 1/3 cup (75 ml) of the oyster juice.
- In a saucepan over medium-high heat, soften the leek in the butter for 2 minutes. Add the potatoes, broth, thyme and reserved oyster juice.
- Bring to a boil, cover and simmer gently for 20 minutes or until the potatoes are tender.
- Pour into a blender and purée until smooth. Season with salt and pepper. Return the soup to the saucepan.
- Add the Dijon mustard, cream and oysters to the saucepan. Simmer gently for 4 minutes, stirring constantly. Add cayenne pepper, to taste. Adjust the seasoning. Add a little chicken broth, if necessary, if the soup is too thick.
Oyster Soup