Oyster Soup with Sherry Cream

By Alison Kent and The Canadian Living Test Kitchen

6 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	218218 cal
pro	7 g7g pro
total fat	17 g17g total fat
sat. fat	10 g10g sat. fat
carb	11 g11g carb
fibre	00 fibre
chol	79 mg79mg chol
sodium	642 mg642mg sodium
potassium	389 mg389mg potassium
% RDI:	-
calcium	88 calcium
iron	3939 iron
vit A	2020 vit A
vit C	1010 vit C
folate	1111 folate

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Begin your special occasion dinner with bowls of this velvety-smooth soup that's both decadent and elegant. Use Malpeque, Pacific or whatever other fresh oysters you prefer. Your fishmonger may sell preshucked oysters in their liquor – they're a tremendous time-saver.

Ingredients

36 fresh oysters 36 36fresh oysterfresh oysters
3 tbsp butter 3 3tbsp tbspbutter
6 shallots , or 1 large onion, diced6 6shallotshallots, or 1 large onion, diced
3 celery ribs , diced3 3celery ribs, diced
3 tbsp all-purpose flour 3 3tbsp tbspall-purpose flour
2 bottles (each 236 mL) clam juice 2 2bottles bottles(each 236 mL) clam juice
1 1can can(85 g) smoked oysters, drained and rinsed
2 cups vegetable broth 2 2cups cupsvegetable broth
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 cup whipping cream 1 1cup cupwhipping cream
2 tbsp thinly sliced chives 2 2tbsp tbspthinly sliced chives
2 tbsp dry sherry 2 2tbsp tbspdry sherry

Preparation

Shuck oysters into bowl, reserving and straining liquor through fine-mesh sieve into another bowl. Set both aside.

In large saucepan, melt butter over medium heat; cook shallots and celery, stirring occasionally, until softened, about 8 minutes. Add flour; cook, stirring, for 3 minutes.

Stir in 2 cups (500 mL) water, reserved oyster liquor, clam juice, smoked oysters, broth and pepper; bring to simmer. Cook for 15 minutes, stirring occasionally.

Meanwhile, in bowl, whip half of the whipping cream. Fold in chives and sherry; set aside. (Make-ahead: Let soup cool for 30 minutes. Cover and refrigerate oysters, soup and sherry cream separately for up to 24 hours. Lightly whip cream before using.)

Stir all but 16 of the oysters into soup; simmer until fresh oysters are firm, about 3 minutes. Let cool slightly.

In batches in blender, purée soup until smooth; return to saucepan over medium heat. Add remaining cream; heat just until about to boil. Add remaining oysters; cook until oysters are firm, about 3 minutes.

Ladle into bowls. Dollop sherry cream on each.

Source : Canadian Living Magazine: February 2009