Source: Carlton Food Network
Show Name: Antony's Scotland
Recipe Archive:

37 recipes from this show now online.

*** This recipe has UK ingredients and UK measurements ***

Oyster Soup

Serving Size : 1
Categories : Antony's Scotland

36 oysters,unopened
1/2 pint
2 medium potatoes,peeled and cut into small dice
7 leeks,sliced and well washed
2 Tbsp unsalted butter
generous sprig of thyme
1 liter fish stock
3 Tbsp small croutons cut from day old bread
2 Tbsp clarified butter
freshly ground white pepper
1/2 pint
4 Tbsp finely chopped parsley

Open oysters over a bowl to catch all the juices. Strain juices and
reserve. Place oysters in a ceramic or stainless steel dish. Add reserved
juices and wine and refrigerate. In a heavy based pan, sweat potatoes
and leeks in butter with thyme for 10 minutes, stirring from time to time.
Tip on fish stock and simmer until vegetables are tender. Discard thyme
sprig and puree soup in a blender. Fry croutons in clarified butter
until golden. Drain on kitchen paper. Put oysters and juices in which
they are swimming into a wide pan and warm them briefly, just until the
edges of the oysters start to frill. Strain juices into soup and taste for

James Lanka

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