Oyster Soup with Frizzled Leeks

Name: Oyster Soup with Frizzled Leeks
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 pinch Pinch of cayenne; 237 milliliters half-and-half; 2 mediums leeks (white and pale green parts only), chopped; 2 larges russet (baking) potatoes (1 pound total); 1 teaspoon salt; 355 milliliters shucked small oysters (6 dozen) with 1 1/2 cups of their liquor (if necessary, add enough bottled clam juice to bring total to 1 1/2 cups); 3 Tbsps unsalted butter; 946 milliliters vegetable oil; 828 milliliters water

You can never have too many soup recipes, so give Oyster Soup with Frizzled Leeks a try. One portion of this dish contains approximately 3g of protein, 19g of fat, and a total of 229 calories. This gluten free and pescatarian recipe serves 8. If you have cayenne, russet potatoes, salt, and a few other ingredients on hand, you can make it. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Cut leeks crosswise into 2-inch lengths, then cut lengthwise into enough very thin strips to measure 2 cups. Wash leek strips in a bowl of cold water, agitating them, then lift out and pat dry.

Ingredients you will need

Leek

Water

Equipment you will use

Bowl

Heat oil in a deep 4-quart heavy saucepan until it registers 360°F on thermometer. Fry leeks in 8 batches, stirring, until golden, about 10 seconds per batch.

Ingredients you will need

Leek

Cooking Oil

Equipment you will use

Kitchen Thermometer

Sauce Pan

Transfer as fried with a slotted spoon to paper towels to drain. Cool completely (leeks will crisp as they cool).

Ingredients you will need

Leek

Equipment you will use

Slotted Spoon

Paper Towels

Pick over oysters, discarding any bits of shell, and rinse well. Wash chopped leeks in a bowl of cold water, agitating them, then lift out and drain well. Peel potatoes and cut into 1/2-inch cubes. Cook leeks, potatoes, and salt in butter in a 4-quart heavy saucepan, covered, over low heat, stirring occasionally, until leeks are golden and potatoes are beginning to soften, about 15 minutes.

Ingredients you will need

Potato

Oysters

Butter

Leek

Water

Salt

Equipment you will use

Sauce Pan

Bowl

Add water and simmer, covered, over moderate heat until potatoes are very tender, about 10 minutes. Purée soup in batches in a blender until very smooth (use caution when blending hot liquids), transferring to a bowl.

Ingredients you will need

Potato

Water

Soup

Equipment you will use

Blender

Bowl

Return soup to saucepan.

Ingredients you will need

Soup

Equipment you will use

Sauce Pan

Add oyster liquor and half-and-half and bring to a simmer over moderate heat, stirring occasionally (do not boil).

Ingredients you will need

Liquor

Oysters

Add oysters and cayenne and cook, stirring occasionally, just until oysters become plump and edges curl, about 3 minutes. Season with salt.

Ingredients you will need

Ground Cayenne Pepper

Oysters

Salt

Serve soup topped with fried leeks.

Ingredients you will need

Leek

Soup

·Fried leeks can be made 3 days ahead and kept in a sealed plastic bag at room temperature.·Soup base (without oyster liquor, half-and-half, oysters, and cayenne) can be made 2 days ahead and cooled, uncovered, then chilled, covered.

Ingredients you will need

Ground Cayenne Pepper

Oysters

Liquor

Leek

Soup

Equipment you will use

Ziploc Bags