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Categories:Viewed: 64 - Published at: 4 years ago
Ingredients
- 4 cups heavy cream
- 1 pint oysters and liquor, separated
- 1 tablespoon unsalted butter
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped onion
- 1 teaspoon celery seed
- 1 1/2 teaspoons hot pepper sauce
- 1 tablespoon lemon juice
- 2 tablespoons freshly chopped parsley leaves, chervil, or chives
- Salt and pepper
Method
- In a heavy 2-quart saucepan over medium heat, bring the heavy cream and oyster liquor from the oysters to a simmer.
- Remove from the heat.
- Meanwhile, in a large saute pan over medium heat, melt the butter.
- Add the celery and a pinch of the salt and sweat for 3 to 4 minutes.
- Add the onion and continue cooking until translucent, about 4 to 5 minutes.
- Add celery seed, hot pepper sauce, and oysters and cook for 1 to 2 minutes, or until the edges of the oysters start to curl.
- Transfer the oysters to the carafe of a blender and add enough of the cream just to cover.
- Puree until the mixture is smooth.
- Return the remaining cream to medium heat, add the pureed mixture, and cook until heated through.
- Just before serving, add the lemon juice, chopped herbs, and season with salt and pepper, to taste.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
- Transfer liquid to a blender or food processor and fill it no more than halfway.
- If using a blender, release one corner of the lid.
- This prevents the vacuum effect that creates heat explosions.
- Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
