Saturday, April 6, 2013

awesome oyster soup

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

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.

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