This pureed soup is a wonderful starter course served with crusty hard rolls or as a light lunch accompanied by greens and a fruit salad. Make sure to get the freshest small oysters that can be found; they are the focal point of this dish and need to be of the highest possible quality.
Cook’s note: White pepper is a little hot and spicy; use black pepper if a mellow taste is preferred.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 1 leek, sliced
- 1 small onion, diced
- 3 medium baking potatoes, peeled and cubed
- ¾ teaspoon salt
- 1/8 teaspoon white pepper
- 2 tablespoons butter
- 1 1/3 cups oyster liquor (add bottled clam juice to make up the balance, if necessary)
- 3 1/3 cups water
- 1 ½ cups small oysters, cleaned and shucked
- 1 cup half and half
In a large saucepan, sauté vegetables in butter until tender. Add to a blender along with water and oyster liquor and puree until smooth. Return puree to the pan and bring to a simmer. Add oysters and half and half; cook for 3-5 minutes, until the oysters have cooked through (they will puff a bit). Serve hot.
Makes 8 servings.