Wednesday, March 20, 2013

oyster royale soup

 here-s the 2012  winner in maryland oyster cookoff
This is really great when you get a bit of the bread bowl with every spoonful of the soup.
8 tablespoons (1 stick) butter
1 cup chopped celery

1 cup chopped red pepper
I cup chopped shallots (about 6)
2 garlic cloves, minced
1/2 cup all purpose flour
2 cups heavy cream
2 cups low-salt, no fat chicken broth
48 shucked oysters and their liquor (cut into pieces if large)
1 tablespoon Creole or Cajun seasoning, e.g, Emeril's Seasoning
1 teaspoon hot pepper sauce
1 9- to l0-ounce bag baby spinach leaves
1/4 cup Sambuca or other anise flavored liquor (optional--but adds great hint of licorice flavor)
4 small round loaves sour dough bread
Melt 6 tablespoons butter in heavy large pot over medium heat. Add celery, red pepper, shallots, and garlic. Sautee until tender, about 5 minutes. Add flour; stir 2 minutes. Gradually whisk in cream, broth, and oyster juices. Add Creole seasoning and pepper sauce. Simmer until thick and smooth, whisking often, about 3 minutes. Can be made 1 day ahead. Cover and chill. Return to simmer before continuing. Melt 2 tablespoons butter in large skillet over medium-high heat. Add spinach. Toss until wilted but still bright green, about 2 minutes; remove from heat. Add oysters to soup. Simmer until edges curl, about 3 minutes. Add Sambuca and spinach.
Cut 1/2 inch off top of bread loaves .. scoop out insides of bread. Ladle soup into bread bowls.

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