Here is a simple and comforting recipe that will allow you to enjoy your oysters in a completely different way. Perfect as a starter or main course, it will surprise you with its delicious consistency.
Ingredients for the oyster soup
- 12 oysters of your choice
- 2–3medium-sized new potatoes or 4–6 fingerling potatoes
- 1 small onion
- 1 clove of garlic
- 1 stick of celery
- 1 leek
- ½ pepper
- 3–4 oz of diced pancetta
- 2 teaspoon of butter
- 2 teaspoons of salt
- 2 bay leaves
- 2 teaspoons of flour
- ½ cup of white wine
- ½ cup of oyster juice
- 1 cup of milk or heavy cream
Preparation of the Greatest Oyster Soup
- Cut your vegetables into ½ inch cubes, except for the pepper which you will cut into strips.
- Sauté over medium heat in a large saucepan, without browning, with the pancetta, butter, salt and pepper for at least ten minutes.
- While your vegetables are cooking, microwave a dozen oysters for 2 minutes. This will just release the muscle of the oyster, and it will be very easy to open them. You can also put them in a 350℉ oven for about 10 minutes in an aluminum bowl for a similar result.
- Let them open in a bowl with all the juice. When you are done opening oysters, remove them from the juice and place them in another bowl. Strain the juice. Set aside.
- Add some flour and mix to make a roux, which will give your soup consistency.
- Deglaze with the wine and boil for 2 minutes.
- Pour in the oyster juice and add the milk or cream. Cover and cook for another 10 minutes on a low heat, stirring constantly.
- Add your oysters only when the potatoes are almost fully cooked and the sauce is smoothly coated with the spoon. Adding them too soon will make the oysters soft.
- Don’t hesitate to decorate your bowl with a few oysters, chopped herbs, a splash of crème fraîche and sometimes a little Antonius caviar.
- Perfect for a comforting dish in about 25 minutes.
Pairing: Like our Oysters Rockefeller recipe, this soup will go wonderfully with a bright, fruity wine because of its richness.