Oyster soup with fresh & smoked oysters Recipe

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Oyster soup with fresh & smoked oysters

Artist:	_	Yield:	6
Categories:	Exotic, Oysters, Seafood, Smoked, Soups & Stews	Rating:	0
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Ingredients:

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

Procedures:

1	* peeled and cut into ½inch 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.
2	Add the onion and leek and cook until softened, about 4 minutes, stirring often.
3	Add the potato, cream, milk and clam juice and bring to boil.
4	Simmer, uncovered, until potato is just short of cooked, about 8 minutes.
5	The soup can be made ahead up to this point and refrigerated overnight.
6	Gently reheat if chilled.
7	Add the spinach and fresh and smoked oysters and cook just until fresh oysters are cooked, about 1 minute.
8	Add additional clam juice if needed for consistency.
9	Season with salt and white pepper to taste.
10	Serve immediately.
11	Yield: 8 cups.
12	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.
13	Nathalie dupree writing in the san francisco chronicle, 1?/91