You may also like
Categories:Viewed: 32 - Published at: 3 years ago
Ingredients
- 2 large leeks (white and pale green parts only), trimmed
- 4 cups vegetable oil
- 1 1/2 cups shucked small oysters (6 dozen) with 1 1/2 cups of their liquor (if necessary, add enough bottled clam juice to bring total to 1 1/2 cups)
- 2 medium leeks (white and pale green parts only), chopped
- 2 large russet (baking) potatoes (1 pound total)
- 1 teaspoon salt
- 3 tablespoons unsalted butter
- 3 1/2 cups water
- 1 cup half-and-half
- Pinch of cayenne
- Special equipment: a deep-fat thermometer
Method
- Cut leeks crosswise into 2-inch lengths, then cut lengthwise into enough very thin strips to measure 2 cups.
- Wash leek strips in a bowl of cold water, agitating them, then lift out and pat dry.
- Heat oil in a deep 4-quart heavy saucepan until it registers 360F on thermometer.
- Fry leeks in 8 batches, stirring, until golden, about 10 seconds per batch.
- Transfer as fried with a slotted spoon to paper towels to drain.
- Cool completely (leeks will crisp as they cool).
- Pick over oysters, discarding any bits of shell, and rinse well.
- Wash chopped leeks in a bowl of cold water, agitating them, then lift out and drain well.
- 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 and simmer, covered, over moderate heat until potatoes are very tender, about 10 minutes.
- Puree soup in batches in a blender until very smooth (use caution when blending hot liquids), transferring to a bowl.
- Return soup to saucepan.
- Add oyster liquor and half-and-half and bring to a simmer over moderate heat, stirring occasionally (do not boil).
- Add oysters and cayenne and cook, stirring occasionally, just until oysters become plump and edges curl, about 3 minutes.
- Season with salt.
- Serve soup topped with fried leeks.
