Oyster Soup with Fresh and Smoked Oysters

Oyster Soup with Fresh and Smoked Oysters Ingredients

Stephen Ceideburg	1/2 c Bottled clam juice
6 sl Bacon, cut into thin strips	4 c Packed young spinach leaves
1 lg Onion, cut into fine dice	16 Fresh oysters and their
1 lg Leek, white part only,	7 oz Smoked oysters **
1 lg Red potato *	1/2 ts Salt
1 c Whipping cream	Freshly ground white pepper
4 c Milk

Instructions for Oyster Soup with Fresh and Smoked Oysters

* peeled and cut into 1/2inch dice ** well rinsed in cold water, gently patted dry Cook the bacon in a 3-quart pot over medium high heat until lightly browned, about 4 minutes. Add the onion and leek and cook until softened, about 4 minutes, stirring often. Add the potato, cream, milk and clam juice and bring to boil. Simmer, uncovered, until potato is just short of cooked, about 8 minutes. The soup can be made ahead up to this point and refrigerated overnight. Gently reheat if chilled. Add the spinach and fresh and smoked oysters and cook just until fresh oysters are cooked, about 1 minute. Add additional clam juice if needed for consistency. Season with salt and white pepper to taste. Serve immediately. Yield: 8 cups. PER 1-CUP SERVING: 415 calories, 19 g protein, 22 g carbohydrate, 28 g fat (14 g saturated), 137 mg cholesterol, 515 mg sodium, 2 g fiber. Nathalie Dupree writing in the San Francisco Chronicle, 11/20/91. Posted by Stephen Ceideburg From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: SoupCuisine: Uncategorized

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