Oyster Soup With Fennel

Recipe Ingredients

2		Fresh-shucked medium oysters
		With their liquor - (3 cups)
6 tablespoons	90ml	Butter
2 tablespoons	30ml	Fennel bulbs - chopped fine, plus (small)
		Feathery fennel tops - chopped for garnish
2 2/3 cups	631ml	Milk
2 cups	474ml	Heavy cream
1/2 teaspoon	2.5ml	Salt - (to 1 tspn)
1 teaspoon	5ml	Worcestershire sauce
1/2 teaspoon	2.5ml	Paprika

Recipe Instructions

With a slotted spoon, remove the oysters from their liquor. Strain the liquor through a sieve lined with cheesecloth.

In a medium saucepan, melt 4 tablespoons of the butter over moderate heat. Add the fennel and cook, stirring occasionally, until the fennel is tender, about 5 minutes.

Add the milk, cream and 1/2 teaspoon of the salt. Bring to a simmer, stirring constantly.

Reduce the heat to low, add the oysters, the reserved oyster liquor and the Worcestershire sauce and bring just to a simmer, stirring constantly. Simmer just until the oysters plump and begin to curl, about 1 minute. Do not boil or the cream will curdle.

Taste and add 1/4 to 1/2 teaspoon salt if needed. Stir in the remaining 2 tablespoons butter. Serve sprinkled with the paprika and chopped fennel tops.

This recipe yields 6 servings.

Source:
Culinary Cafe (soup archive) at http://www.culinarycafe.com

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