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Categories:
gold potatoes celery onion salt oysters chives bacon bacon celery onion gold potato olive oil chervil
Viewed: 103 - Published at: 8 years agoIngredients
- Soup
- 2 tablespoons/ 30ml olive oil
- 6 yukon gold potatoes, peeled and chopped
- 2 celery ribs, chopped
- 1 onion, chopped
- 2 cups/ 500ml 35-percent cream
- salt & freshly ground black pepper
- 2 dozen oysters, shucked, liquid reserved
- 2 tablespoons/ 30ml butter
- 1 handful fresh chives, minced
- Bacon and Vegetable Garnish
- 3 large slices bacon, cut into small dice
- 2 celery ribs, cut into small dice
- 1 onion, cut into small dice
- 1 large yukon gold potato, cooked until al dente and cut into small dice
- olive oil, for drizzling
- 1 handful fresh chervil
Method
- For the soup:
- Heat the oil in a large saucepan over high heat and saute the potatoes, celery and onions. Add 6 cups water (1 1/2 liters) and the cream and season with salt and pepper. Add the reserved oyster juices and bring the mixture to a boil.
- Reduce the heat and simmer until the vegetables are nice and tender, about 30 minutes.
- Puree the soup with an immersion blender or in a regular blender until smooth (be careful when blending hot liquids). Pass through a fine sieve if necessary.
- Stir in the butter and chives. Add the oysters just before serving to prevent them from overcooking. Season with more salt and pepper if desired.
- For the bacon and vegetable garnish:
- Brown the bacon in a skillet over medium-high heat for 3 minutes. Add the celery and onions and saute until soft, about 2 minutes. Add the potato and cook for about 5 minutes.
- To serve, ladle the soup into bowls and add the bacon and vegetable garnish. Drizzle with olive oil and garnish with chervil.
