In a 1-gallon saucepan, heat the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute for 2 minutes. Add the garlic and cucumbers. Season with salt and pepper. Saute for 4 to 6 minutes, or until wilted. Add the stock and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes. Remove from the heat, using a hand-held blender or food processor, puree until smooth. Chill the soup completely. Stir in the yogurt. Season with salt and pepper. Refrigerate until ready to use. In a small mixing bowl, whisk the olive oil and lemon juice together. Whisk in the shallots. Season with salt and black pepper. To serve, ladle the soup into eight bowls. Arrange three of the oysters around each bowl of the soup. Drizzle the sauce over each oyster. Garnish each oyster with the caviar. Garnish the soup with parsley. This recipe yields 8 servings. Comments: The original recipe title as listed is "Cold Cucumber Soup With Louisiana Oysters On The Half Shell And Osteria Caviar". Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B33 broadcast 05-20-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com -or- MAD-SQUAD@prodigy.net 06-03-1998 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (705g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 557 (74%)|
|Amt Per Serving||% DV|
|Total Fat 61.9g||83 %|
|Saturated Fat 9.9g||50 %|
|Monounsaturated Fat 29.8g|
|Polyunsanturated Fat 19.2g|
|Cholesterol 18.9mg||6 %|
|Sodium 872.1mg||30 %|
|Potassium 863.7mg||23 %|
|Total Carbohydrate 32.7g||10 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 31.8g|
|Protein 17.1g||24 %|
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Calories per serving: 750
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