Oyster Chowder

Name: Oyster Chowder
Ingredients: Soup; 2 tablespoons/ 30ml olive oil; 6 yukon gold potatoes, peeled and chopped; 2 celery ribs, chopped; 1 onion, chopped; 2 cups/ 500ml 35-percent cream; salt & freshly ground black pepper; 2 dozen oysters, shucked, liquid reserved; 2 tablespoons/ 30ml butter; 1 handful fresh chives, minced; Bacon and Vegetable Garnish; 3 large slices bacon, cut into small dice; 2 celery ribs, cut into small dice; 1 onion, cut into small dice; 1 large yukon gold potato, cooked until al dente and cut into small dice; olive oil, for drizzling; 1 handful fresh chervil

17 ingredients

8 steps

Ingredients

Soup
2 tablespoons/ 30ml olive oil
6 yukon gold potatoes, peeled and chopped
2 celery ribs, chopped
1 onion, chopped
2 cups/ 500ml 35-percent cream
salt & freshly ground black pepper
2 dozen oysters, shucked, liquid reserved
2 tablespoons/ 30ml butter
1 handful fresh chives, minced
Bacon and Vegetable Garnish
3 large slices bacon, cut into small dice
2 celery ribs, cut into small dice
1 onion, cut into small dice
1 large yukon gold potato, cooked until al dente and cut into small dice
olive oil, for drizzling
1 handful fresh chervil

Directions

1

For the soup:
2

Heat the oil in a large saucepan over high heat and saute the potatoes, celery and onions. Add 6 cups water (1 1/2 liters) and the cream and season with salt and pepper. Add the reserved oyster juices and bring the mixture to a boil.
3

Reduce the heat and simmer until the vegetables are nice and tender, about 30 minutes.
4

Puree the soup with an immersion blender or in a regular blender until smooth (be careful when blending hot liquids). Pass through a fine sieve if necessary.
5

Stir in the butter and chives. Add the oysters just before serving to prevent them from overcooking. Season with more salt and pepper if desired.
6

For the bacon and vegetable garnish:
7

Brown the bacon in a skillet over medium-high heat for 3 minutes. Add the celery and onions and saute until soft, about 2 minutes. Add the potato and cook for about 5 minutes.
8

To serve, ladle the soup into bowls and add the bacon and vegetable garnish. Drizzle with olive oil and garnish with chervil.