Oyster Cream Soup
A creamy oyster soup made with fresh ingredients from the mussel category. Try this and other recipes from Spoonsparrow!
Ingredients
- 12 oysters
- 1 Garlic clove
- 1 Shallot
- 40 g Butter
- 1 stalk leek
- 50 g ground almonds (peeled)
- 150 ml dry white wine
- 400 ml fish stock
- 150 ml Heavy Cream
- Salt
- Pepper
- 1 splash Lemon juice
- 1 tbsp almond liqueur
Instructions
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1.
Wash, open, and extract the oyster meat. Peel and finely dice the garlic and shallot. In a hot pot, sauté the garlic and shallot cubes in 1 tbsp melted butter for 1-2 minutes. Add the oyster flesh, briefly stir, remove and set aside. Wash, trim, and chop the leek. Add the almonds to the pot, sauté briefly, then pour in the white wine, fish stock, and half of the cream. Simmer for 10-15 minutes over medium heat, then blend with the remaining butter until smooth. Season with salt, pepper, and lemon juice.
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2.
Whisk the remaining cream with the liqueur until thick and stiff.
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3.
Return the oysters to the soup, warm through, and ladle into serving bowls as desired.
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4.
Top with a swirl of whipped cream and serve.
