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Categories:
onions celery leek thyme lemon bay leaves fresh nutmeg bacon gold potatoes celery root scallion stock oysters flour butter milk heavy cream salt white pepper
Viewed: 172 - Published at: 6 years agoIngredients
- 2 cups onions, Finely Diced
- 2 cups celery
- 1 cup leek
- 4 sprigs fresh thyme
- 1 lemon, peel only (with peeler, not zested)
- 2 fresh bay leaves
- 1/2 teaspoon fresh nutmeg
- 1 lb bacon, finely diced
- 1 1/2 cups yukon gold potatoes, finely diced
- 1 1/2 cups celery root, finely diced
- 1 cup scallion, thinly sliced
- 4 4 quarts stock or 4 quarts clam juice
- 100 oysters, shucked
- 2 cups flour
- 8 ounces butter
- 2 quarts milk
- 1 cup heavy cream
- salt
- white pepper
Method
- In large skillet, fry bacon until crisp. Remove bacon from skillet w/ slotted spoon. Reserve bacon fat.
- In large 10QT pot, sweat onions, celery and leeks in bacon fat. Add fresh thyme and lemon peel. Continue to cook for another 2 to 3 minutes. Season with S & P.
- In a separate pot, bring fish fumet to a boil. Reduce heat to medium and poach the oysters in small batches for 2 to 3 minutes per batch. Cool oysters on a sheet pan and set aside.
- Strain the poaching liquid into the large pot with the veggies. Add the milk and bay leaves.
- In the large skillet melt the butter and whisk in the flour. Slowly whisk in ladles of stock to make a smooth loose mixture. Add this mix to large pot. Stir well. Add nutmeg.
- Allow soup to simmer until thickened. Check seasonings.
- Garnish: Saute potatoes and celery root in bacon fat until tender. Just before serving, toss potatoes and celery with bacon and scallions.
- Finish soup: Just before serving, stir cream into soup. Add poached oysters. Serve soup in bowls and top with potato-bacon mix.
