Cold Cucumber Soup With Louisiana Oysters On The Half Shell

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 cup	62g / 2.2oz	Minced onions
		Salt - to taste
		Freshly-ground black pepper - to taste
1 tablespoon	15ml	Chopped garlic
6 tablespoons	90ml	Cucumbers - peeled, seeded, (large)
		And diced
10 cups	2370ml	Chicken stock
1 cup	237ml	Plain yogurt
1/2 cup	118ml	Extra-virgin olive oil
		Juice of two lemons
1/4 cup	23g / 0.8oz	Minced shallots
24		Louisiana oysters on the half shell
1 oz	28g	Osetria caviar
1 tablespoon	15ml	Finely-chopped freshly parsley leaves

Recipe Instructions

In a 1-gallon saucepan, heat the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute for 2 minutes. Add the garlic and cucumbers. Season with salt and pepper. Saute for 4 to 6 minutes, or until wilted. Add the stock and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes. Remove from the heat, using a hand-held blender or food processor, puree until smooth. Chill the soup completely. Stir in the yogurt. Season with salt and pepper. Refrigerate until ready to use.

In a small mixing bowl, whisk the olive oil and lemon juice together. Whisk in the shallots. Season with salt and black pepper.

To serve, ladle the soup into eight bowls. Arrange three of the oysters around each bowl of the soup. Drizzle the sauce over each oyster. Garnish each oyster with the caviar. Garnish the soup with parsley.

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B33 broadcast 05-20-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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