AWESOME OYSTER SOUP (TOM'S 2010 OYSTER
COOK-OFF WINNER)
Makes 6 Servings
Makes 6 Servings
4 cups clam juice or fish stock
4 cups vegetable broth
8 ounces diced fire roasted tomatoes
1 pound small red potatoes diced
2 poblano chilies seeded diced
2 tablespoons minced shallots
1 cup diced celery with leaves
1/4 cup minced flat leaf parsley
2 tablespoons chopped fresh thyme
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
24 shucked oysters and liquor
3 tablespoons butter
Shredded carrot for garnish
Parsley sprigs for garnish
4 cups vegetable broth
8 ounces diced fire roasted tomatoes
1 pound small red potatoes diced
2 poblano chilies seeded diced
2 tablespoons minced shallots
1 cup diced celery with leaves
1/4 cup minced flat leaf parsley
2 tablespoons chopped fresh thyme
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
24 shucked oysters and liquor
3 tablespoons butter
Shredded carrot for garnish
Parsley sprigs for garnish
In a large sauce pan cook all ingredients except oysters 20
minutes over medium heat. Reduce heat to simmer add oysters and liquor cook for
5 minutes more. Remove from heat and swirl in butter. Ladle into 6 bowls.
Garnish with carrot and parsley sprigs.
enjoy
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