Oyster soup

Oyster soup

This chowder-style recipe is the work of Chef Caroline McCann, an ITHQ graduate and world-renowned culinary artist. The local produce in this soup-meal will be sure to comfort you when the cold season returns.

Ingredients

  • 4 slices maple bacon, cubed
  • 1/2 peeled and chopped Spanish onion
  • 1 celery stalk, washed and diced
  • 1 white leek, washed and thinly sliced
  • 65 ml (1/4 cup) white wine
  • 2 russet potatoes, peeled and diced
  • 1 laurel leaf
  • 500 ml (2 cups) 2% milk
  • 250 ml (1 cup) 35% cream
  • 1/4 tin of smoked oysters
  • 16 oysters, removed from their shells, liqueur reserved
  • 5 ml (1 teaspoon) chopped horseradish
  • 45 ml (3 tablespoons) chopped chives
  • Salt and freshly ground pepper (to taste)

Preparation

  1. In a casserole dish, fry the bacon over a medium heat until golden brown and crisp.
  2. Add the onion, celery and leek and cook over a low heat for 2 minutes until the vegetables are translucent.
  3. Deglaze with the white wine, season and reduce to dry.
  4. Add the diced potatoes, bay leaf, 1 cup milk, cream and smoked oysters. Cover and cook over a low heat for 20 minutes or until the potatoes are tender.
  5. Remove the lid and add the fresh oysters, horseradish and the last cup of milk. Adjust the seasoning and simmer for 3 minutes over a low heat.
  6. Remove from the heat and add the chives. Serve with rustic crusty bread.
Preparation
20 minutes
Cooking
30 minutes
Servings
4 portions
Category
Main dishes
Recipe by
Caroline McCann