Oyster Soup

Oyster Soup

  • Preparation 15 min
  • Cooking 25 min
  • Servings 4

Categories

Ingredients

    • 1 1/2 cups (375 ml) medium size oysters, shucked (see note)
    • The white of 1 leek, chopped
    • 2 tablespoons (30 ml) butter
    • 3 cups (750 ml) cubed peeled potatoes (about 3 medium potatoes)
    • 3 cups (750 ml) chicken broth
    • 1 teaspoon (5 ml) dried thyme
    • 1 tablespoon (15 ml) Dijon mustard
    • 1/2 cup (125 ml) 35% cooking cream
    • Salt and pepper
    • Cayenne pepper, to taste

Preparation

Note from Ricardo

For a soup, a salad or fried oysters, I prefer the oysters sold in bulk, already stripped of their shell. This is my little lazy side. Ask your fishmonger. If you can’t find any, replace with about 28 choice oysters. You just shuck them yourself before preparing the soup.

Personal Note