With is still being cold here, this soup will hit the mark. Oyster soup has been around New Orleans for a long time. With this recipe, Emeril has taken a great New England dish, Clam Chowder, and put a New Orleans spin on it with the oysters.
1 pound Raw Oysters, roughly chopped
2 cups skin on small diced Red Potatoes
1/2 cup chopped Onions
1 teaspoon minced Shallots
1 teaspoon minced Garlic
1/4 cup chopped Celery
1/2 cup (2 ounces) chopped Bacon
3 cups Heavy Cream
1 1/2 cup Oyster Liquid
Salt and Pepper
1 tablespoon chopped fresh Chervil
In a soup pot, cook the bacon until crisp, remove and reserve. To the bacon fat, add the shallots, garlic, onions and celery. Cook until tender, about 4 minutes. Add the oyster liquid, cream and potatoes. Bring to a boil and reduce the heat until the potatoes are tender, about 20 minutes. Add the chopped oysters, and cook for 2 minutes, Add the bacon, chervil and season with salt and pepper.
Enjoy!!!
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