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Creamy Smoked Oyster Soup

Source of Recipe


Adapted from a recipe from The Seattle Times






List of Ingredients



• 1 Tbsp olive oil
  
• 1 tsp butter
  
• 1 cup finely chopped onion
  
• 2 medium cloves garlic, peeled and minced
  
• 2 medium ribs celery, finely chopped
  
• 1 medium carrot, peeled and finely chopped
  
• 1 (8-ounce) bottle clam juice
  
• 2 Tbsp flour
  
• 1-1/4 cups water
  
• 1/8 tsp saffron (or substitute turmeric for color)
  
• 1/2 tsp salt
  
• Freshly ground black pepper to taste
  
• 1/2 cup whipping cream
  
• 4 ounces good-quality smoked oysters
  
• 1/4 cup finely chopped parsley
  






Instructions



1. In a medium saucepan, combine the olive oil and butter over medium heat. Add onion and sauté 4 minutes. Add garlic, celery and carrot; sauté 5 minutes. (Add a tablespoon of clam juice if the vegetables are sticking to the pan.)
   
   
2. Sprinkle the flour over the vegetables, stirring 1 minute. Then add remaining clam juice. Bring to a boil, reduce heat and simmer 5 minutes. Add water, saffron, salt and pepper. Simmer an additional 5 minutes.
   
   
3. Stir in the cream and smoked oysters. Reduce heat to medium-low and cook 5 minutes. Do not let soup boil, which would toughen the oysters. Stir in the parsley and serve.
   
   Makes 4 first-course servings.