Potato And Oyster Soup Recipes

Steps:

• Heat the oil in a large pot, and sauté the onions until soft but not browned. Add the potatoes, chicken stock and salt. Bring to a boil. Turn the heat down to a simmer and cook until the potatoes are very tender, about 1 hour.
• Puree the soup in a food processor, and return to the pot. Bring to a simmer.
• Thinly shred the kale (you want it to be very thin). Add to the soup and simmer for 20 minutes.
• Just before serving add the oysters to the simmering soup and stir for a few minutes. Season with black pepper.

Steps:

• combine first five ingredients in a saucepan.
• cover and cook 20 minutes or until potatoes are tender (do not drain).
• mash vegetables.
• stir in salt, milk, butter and parsley.
• heat and simmer.
• then add the oysters with their liquor and cook briefly until the oysters curl.
• serve at once.

Steps:

• In a heavy 2-quart saucepan over medium heat, bring the heavy cream and oyster liquor from the oysters to a simmer. Remove from the heat.
• Meanwhile, in a large saute pan over medium heat, melt the butter. Add the celery and a pinch of the salt and sweat for 3 to 4 minutes. Add the onion and continue cooking until translucent, about 4 to 5 minutes. Add celery seed, hot pepper sauce, and oysters and cook for 1 to 2 minutes, or until the edges of the oysters start to curl.
• Transfer the oysters to the carafe of a blender and add enough of the cream just to cover.*
• Puree until the mixture is smooth. Return the remaining cream to medium heat, add the pureed mixture, and cook until heated through.
• Just before serving, add the lemon juice, chopped herbs, and season with salt and pepper, to taste.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Steps:

• Dice and mince the ingredients as noted above.
• Combine all of the ingredients except the green onion into your crock pot.
• Put on low heat.
• Cook for 6 to 8 hours, stirring at the 3 hour mark and the 5 hour mark. You do not want to handle it too much so that you do not make the oysters degrade any more than they will in the cooking process.
• If you wish to thicken the soup, you may use a bit of mashed potato flakes or a cornstarch slurry until it reaches the desired consistency. This will need to be cooked an hour longer to ensure complete melding and thickening.
• Dish up, garnish with a pinch of the sliced green onions and serve hot.