Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Creamy Oyster Soup
- to garnish
- Chervil
- Ingredients
- 16 Oyster
- 2 garlic cloves
- 1 shallot
- 20 grams butter
- 150 milliliters white wine
- 500 milliliters fish stock
- 150 milliliters Whipped cream (at least 30% fat content)
- 30 grams room temperature butter
- 3 Tbsps Pastry flour
- salt
- freshly ground peppers
- 1 Tbsp lemon juice
- 1 stalk Leeks
Rinse oysters and open shells with an oyster knife. Remove oysters from shells. Peel and finely chop garlic and shallot. In a hot pan, sauté garlic and shallots in melted butter, 1-2 minutes. Add oysters, toss briefly, remove and set aside. Add white wine, fish stock and cream. Simmer over medium heat, 10-15 minutes. Strain mixture through a fine sieve into another pot. Bring to a boil again. Knead butter with flour and add to fish stock to thicken.
Season with salt, pepper and lemon juice. Simmer 5 minutes more. Rinse and trim leeks, shake dry, and cut crosswise into thin rings. Blanch leeks in salted boiling water for 1 minute, then rinse with cold water and drain well. Return oysters to stock, heat until warmed through, and ladle into soup bowls. Sprinkle with leeks and garnish with chervil leaves.
(Percentage of daily recommendation)
| Calorie | 369 cal. | (18 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |