Sauté for 15 minutes in:
5 T. butter
2 large carrots
2 large onions
2 leeks
6 celery stalks
cut into julienne strips
1 ½ inches long.
Fold in & cook gently for 3 minutes:
¼ C. flour
Let cool 2 minutes then blend in by dribbles:
2 C. hot fish and or chicken stock
Gradually add:
6 more cups of stock
Add & simmer 10 more minutes:
1 large bay leaf
Salt and pepper
Drain:
32 fresh oysters
Heat until bubbling then add oysters:
4 T. butter
Add to oysters:
Salt, pepper
10 drops Worcestershire sauce
Fold oysters into soup base.
By driblets, whisk 2 cups of the hot soup liquid into a bowl containing:
2 egg yolks
2 C. sour cream
Stir this into the soup over no heat then fold the soup together over moderate heat until the liquid has thickened slightly but do not bring to the simmer.
Carefully correct seasoning and serve at once with a sprinkling of:
Fresh, minced herbs
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