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Categories:
firm white bread unsalted butter onion fresh fennel mushrooms oysters clam juice heavy cream salt fresh fennel tops
Viewed: 53 - Published at: 4 years agoIngredients
- 23 cup finely diced firm white bread
- 3 tablespoons unsalted butter
- 23 cup finely chopped onion
- 23 cup finely chopped fresh fennel
- 6 ounces oyster mushrooms (available in supermarkets)
- 1/4 cup Pernod or Ricard
- 30 shucked oysters with their liquor 1 cup (approximately)
- 1 to 2 cups clam juice or water
- 1 cup heavy cream
- Salt and freshly ground black pepper
- 1 tablespoon finely chopped fresh fennel tops
Method
- Lightly brown bread cubes in toaster oven or dry skillet.
- Set aside.
- Melt butter in saucepan, add onion and fennel and saute over medium heat until tender and golden.
- Add mushrooms and saute two to three minutes longer.
- Stir in the Pernod.
- Drain the oysters, reserving the liquor.
- Measure the liquor and add enough clam juice or water to make two cups of liquid.
- Add the liquid to the mixture in the saucepan.
- Add the cream to the saucepan and bring to a boil.
- Season to taste with salt and pepper.
- Add the oysters to the saucepan and simmer just until they begin to curl around the edges.
- Remove from the heat and divide among four shallow soup plates.
- Sprinkle with the croutons and fennel tops and serve at once.
