OYSTER STEW WITH SWEET POTATO AND LEEKS
High in zinc and iron, oysters star in this velvety stew, which is also packed with beta-carotene, courtesy of flavorful sweet potato.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Melt butter and oil in a medium saucepan on medium heat. Add ginger, leeks, and potato; cook, stirring occasionally until soft, 10 to 15 minutes. Stir in flour; cook for 1 minute.
- Raise heat to medium-high and slowly pour in milk and reserved oyster liquor (1/4 cup), whisking constantly. As soon as bubbles begin to form around the edges of the pan, gently stir in oysters and cook just until set, about 2 minutes. Season to taste with salt and pepper. Divide among bowls.
Nutrition Facts : Calories 237 g, Cholesterol 33 g, Fat 9 g, Fiber 2 g, Protein 11 g, Sodium 213 g
OYSTER SOUP
Steps:
- In a heavy 2-quart saucepan over medium heat, bring the heavy cream and oyster liquor from the oysters to a simmer. Remove from the heat.
- Meanwhile, in a large saute pan over medium heat, melt the butter. Add the celery and a pinch of the salt and sweat for 3 to 4 minutes. Add the onion and continue cooking until translucent, about 4 to 5 minutes. Add celery seed, hot pepper sauce, and oysters and cook for 1 to 2 minutes, or until the edges of the oysters start to curl.
- Transfer the oysters to the carafe of a blender and add enough of the cream just to cover.*
- Puree until the mixture is smooth. Return the remaining cream to medium heat, add the pureed mixture, and cook until heated through.
- Just before serving, add the lemon juice, chopped herbs, and season with salt and pepper, to taste.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
OYSTER SOUP WITH SAUTéED LEEKS
I love oysters and especially oyster stew, and this one is so much more flavorful than some of the basic oyster stew recipes I've tried.
Provided by Vickie Parks @Northwestgal
Categories Fish Soups
Number Of Ingredients 14
Steps:
- FOR THE LEEKS: Cut leeks crosswise into 2-inch lengths, then cut lengthwise into enough thing strips to measure 2 cups. Wash leek strips in a bowl of cold water, then lift out and pat dry.
- Heat oil in a deep 4-quart sauce until it registers 360°F. Fry leeks in several batches, stirring, until golden, about 10 seconds per batch. Transfer sautéed leeks with a slotted spoon to paper towels to drain. Cool completely (leeks will crips as they cool.)
- FOR THE SOUP: 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. Add water, cover saucepan, and simmer over moderate heat until potatoes are very tender, about 10 minutes.
- Puree soup in batches in a blender until very smooth.
- Once pureed, return pureed mixture to saucepan. Add oyster liquid and half-and-half, and bring to a simmer over moderate heat, stirring occasionally (do not boil). Add oysters, salt, pepper and nutmeg and cook, stirring occasionally about 3 minutes or until oysters become plump and their edges curl.
ELEGANT OYSTER SOUP
Delicious. Takes a little extra time, but it's worth the effort. Serve hot with green salad and crusty French bread
Provided by DSPROUT
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- In a large pot, saute chopped carrot, onion, celery and fresh mushrooms in 2 tablespoons of butter for 5 minutes or until the onions are transparent.
- In another large pot, melt 1/2 cup butter and stir in the flour. Cook for 5 minutes.
- Whisk in the chicken broth to the flour mixture. Add the sauteed vegetables, artichokes hearts, bay leaf, salt, cayenne pepper, thyme, oregano and sage. Simmer for 30 minutes over medium heat.
- Whisk in cream and add oysters; bring to a simmer, but do not boil.
Nutrition Facts : Calories 401.5 calories, Carbohydrate 15.9 g, Cholesterol 116.7 mg, Fat 35.3 g, Fiber 3.4 g, Protein 7.5 g, SaturatedFat 22 g, Sodium 869.9 mg, Sugar 1.8 g
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