Smoked Oyster Soup
Preparation Time: 15 min
Cooking Time: 35 min
Serves 4-6
INGREDIENTS
- 16.oz Reese Specialty Foods Smoked Petit Oysters
- 4 slices smoked bacon, chopped
- 1 Tbsp. unsalted butter
- 2 leeks, washed and cleaned thoroughly chopped (white and pale green parts only)
- 1 celery stalk, chopped
- 4 garlic cloves, minced
- 2 lbs. potatoes, peeled, and cubed
- 4 cups vegetable stock
- 1 large bay leaf
- Salt and pepper
- 1 cup heavy cream, warmed
- 1-2 Tbsp. fresh-squeezed lemon juice
DESCRIPTION
By: Christine @c.r.a.v.i.n.g.s
For days when you crave a cozy meal to cuddle up with, this recipe is for you! It’s creamy, filling, and satisfying.
DIRECTIONS
1. Place oysters in a mesh sieve over a bowl. Set aside in the fridge to drain while making the soup.
2. In a large pot cook the bacon until crisp. Transfer to a plate lined with a paper towel to drain and reserve for later.
3. Drain bacon grease from the pot, add butter, leeks, celery, and garlic. Sauté over medium heat until softened, about 5 minutes.
4. Add in potatoes and season lightly with salt and pepper. Then add in the bay leaf and stock. Bring to a boil, cover and turn heat to low. Cook until potatoes are tender, about 20 minutes.
5. When potatoes are cooked through turn off the heat. Remember to remove the bay leaf and begin to blend using an immersion blender or food processor.
6. Meanwhile warm the cream in a small pan. When soup is blended to your desired consistency, add in cream and drained oysters. Turn heat on to low to warm the oysters through.
7. Serve while piping hot topped with bacon, crispy leeks, fresh parsley, and a swirl of crème fraiche.
2. In a large pot cook the bacon until crisp. Transfer to a plate lined with a paper towel to drain and reserve for later.
3. Drain bacon grease from the pot, add butter, leeks, celery, and garlic. Sauté over medium heat until softened, about 5 minutes.
4. Add in potatoes and season lightly with salt and pepper. Then add in the bay leaf and stock. Bring to a boil, cover and turn heat to low. Cook until potatoes are tender, about 20 minutes.
5. When potatoes are cooked through turn off the heat. Remember to remove the bay leaf and begin to blend using an immersion blender or food processor.
6. Meanwhile warm the cream in a small pan. When soup is blended to your desired consistency, add in cream and drained oysters. Turn heat on to low to warm the oysters through.
7. Serve while piping hot topped with bacon, crispy leeks, fresh parsley, and a swirl of crème fraiche.