Oyster Soup

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1/2 cup	73g / 2.6oz	Chopped leeks, white part only
1/4 cup	15g / 0.5oz	Chopped yellow onions
2 tablespoons	30ml	Minced garlic
2		Freshly-shucked oysters - with their liquid
		Reserved separately
1 cup	237ml	Heavy cream
1/2 cup	118ml	Peeled, diced, boiled potatoes - cooked al dente
1 1/2 teaspoons	7.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground white pepper
		Freshly-ground black pepper - 20 turns
1/2 teaspoon	2.5ml	Hot sauce
1/2 teaspoon	2.5ml	Worcestershire sauce
2		Green onions - finely minced
2 tablespoons	30ml	Minced parsley
2 tablespoons	30ml	Unsalted butter
		Garnish
		Croutons in 1/2-inch dice - seasoned with
		Olive oil, parsley, garlic and Parmesan
		Cheese

Recipe Instructions

In a large saucepan heat oil over medium heat, add leeks, onions and garlic and saute until onions are tender. Add reserved oyster liquid and cook 30 seconds. Add heavy cream and potatoes; season with salt, white pepper, 20 turns of black pepper, hot sauce and Worcestershire sauce; cook 4 minutes. Remove from heat and use an immersion blender to puree soup in saucepan.

Return saucepan to heat and add green onions, parsley and oysters. Cook just until edges of oysters begin to curl, about 2 minutes; be careful that oysters don't overcook. Remove from heat and add butter, stirring until melted. Ladle stew into 4 warmed shallow soup bowls, grind some pepper over and top with some croutons.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-033 broadcast 04-03-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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