Recipe - Oyster Soup With Fresh And Smoked Oysters

Stephen Ceideburg
6 sl Bacon, cut into thin strips
1 lg Onion, cut into fine dice
1 lg Leek, white part only,
cut or sliced up thin
1 lg Red potato *
1 cup Whipping cream
4 cup Milk
One half cup Bottled clam juice
4 cup Packed young spinach leaves
16 Fresh oysters and their
liquor
7 ounce Smoked oysters **
One half teaspoon Salt
Freshly ground white pepper

* peeled and cut into 1/2inch dice ** well rinsed in cold water, gently
patted dry

Cook the bacon in a 3quart pot over medium high heat until lightly
browned, about 4 minutes.

Add the onion and leek and cook until softened, about 4 minutes, stirring
often.

Add the potato, cream, milk and clam juice and bring to boil. Simmer,
uncovered, until potato is just short of cooked, about 8 minutes.

The soup can be made ahead up to this point and refrigerated overnight.
Gently reheat if chilled.

Add the spinach and fresh and smoked oysters and cook just until fresh
oysters are cooked, about 1 minute.

Add additional clam juice if needed for consistency.

Season with salt and white pepper to taste. Serve immediately.

Yield: 8 cups.

PER 1CUP SERVING: 415 calories, 19 g protein, 22 g carbohydrate, 28 g fat
(14 g saturated), 137 mg cholesterol, 515 mg sodium, 2 g fiber.

Nathalie Dupree writing in the San Francisco Chronicle, 11/20/91.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini