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Home -> Soups & Stuff -> Soups
Ingredients (view qty in metric system instead) 5 tbsp. butter 1 large leek, trimmed and thin sliced(keep white and green parts separate) 6 ounces russet potatoes, peeled and chopped 4 cups chicken broth 10 oysters, shucked, juices reserved 7 tbsp. cream 2 large egg yolks 1 tsp. salt 1 tsp. pepper Directions Cook white part of leek with 3 tbsp. butter until tender, about 10 minutes. Add potatoes and broth and bring to a boil. Simmer potatoes 10 minutes or until tender. Puree in blender or food processor. Cook green part of leek with 2 tbsp. butter in a skillet until tender, about 10 minutes. Add oysters and cook 30 seconds. Reserve. Add oyster juices to potato puree. Bring to a simmer. Whisk together yolks and cream. Whisk in 1/2 of soup and stir into other 1/2 of soup. Cook, stirring, until slightly thickened. Add green part of leek and oysters and heat through. Stir in salt and pepper. Serves 4. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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