Name: Oyster Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 1/2 cups (265 g) medium oysters, shucked (see note); 1 leek, white part only, chopped; 2 tbsp butter; 3 cups (510 g) potatoes, peeled and cubed (about 3 medium potatoes); 3 cups (750 ml) chicken broth; ¼ tsp dried thyme; 1 tbsp (15 ml) Dijon mustard; 1/2 cup (125 ml) 35% cooking cream; Cayenne pepper, to taste

Note from Ricardo

For a soup, a salad or fried oysters, use oysters sold in bulk, already stripped of their shells. Ask your fishmonger for them. If you can’t find any, replace with about 28 oysters of your choice. You will have to shuck them before making the soup.

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Oyster Soup

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Oyster Set