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Oyster Leek Bisque
18 small fresh oysters, in the shell or packaged shucked oysters
2 tablespoons butter
1 yellow onion, coarsely chopped
5 large leeks, including 2 inches of green, coarsely chopped and well rinsed
5 celery stalks, coarsely chopped
24 ounces clam juice
1/2 cup heavy cream
1 to 2 teaspoons fresh lemon juice
salt and freshly ground black pepper
If using oysters in the shell, shuck them, reserving their liquor. Cover
and refrigerate oysters. If using packaged oysters, strain them, reserving liquor, and refrigerate oysters.
In a soup pot over medium-low heat, melt butter. Add onion, leeks and celery and saute, stirring occasionally, until vegetables are soft, about 20 minutes. Add clam juice, 3 cups water and reserved oyster liquor. Raise heat to high and bring to a boil. Reduce heat to medium and simmer, uncovered, until vegetables are very soft, about 30 minutes. Remove from heat and let cool slightly.
Using a blender and working in batches, puree soup on high speed until smooth, 3 minutes for each batch. Strain puree through a fine-mesh sieve into a clean saucepan.
Place pan over medium heat. Add cream and lemon juice and bring to a gentle simmer. Add reserved oysters and simmer, uncovered, until oysters are slightly firm to touch and opaque and their edges curl slightly, 1 to 2 minutes.
Season to taste with salt and pepper. Ladle soup into warmed bowls and serve immediately.
Serves 4.
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Oyster Leek Bisque
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Category: Recipes
Prep Time: Cook Time: Total Time:
Oyster Leek Bisque
18 small fresh oysters, in the shell or packaged shucked oysters
2 tablespoons butter
1 yellow onion, coarsely chopped
5 large leeks, including 2 inches of green, coarsely chopped and well rinsed
5 celery stalks, coarsely chopped
24 ounces clam juice
1/2 cup heavy cream
1 to 2 teaspoons fresh lemon juice
salt and freshly ground black pepper
If using oysters in the shell, shuck them, reserving their liquor. Cover
and refrigerate oysters. If using packaged oysters, strain them, reserving liquor, and refrigerate oysters.
In a soup pot over medium-low heat, melt butter. Add onion, leeks and celery and saute, stirring occasionally, until vegetables are soft, about 20 minutes. Add clam juice, 3 cups water and reserved oyster liquor. Raise heat to high and bring to a boil. Reduce heat to medium and simmer, uncovered, until vegetables are very soft, about 30 minutes. Remove from heat and let cool slightly.
Using a blender and working in batches, puree soup on high speed until smooth, 3 minutes for each batch. Strain puree through a fine-mesh sieve into a clean saucepan.
Place pan over medium heat. Add cream and lemon juice and bring to a gentle simmer. Add reserved oysters and simmer, uncovered, until oysters are slightly firm to touch and opaque and their edges curl slightly, 1 to 2 minutes.
Season to taste with salt and pepper. Ladle soup into warmed bowls and serve immediately.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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