This was very good and not difficult to make. I cooked and pureed the vegetables a couple of days in advance. Then I simply reheated it and added cream and oysters. I couldn't find seafood stock, so I substituted vegetable stock. It was delicious!
Photo: Jonny Valiant; Styling: Deborah Williams
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Amount per serving
- Calories: 82
- Fat: 2.2g
- Saturated fat: 1.1g
- Monounsaturated fat: 0.5g
- Polyunsaturated fat: 0.3g
- Protein: 4.5g
- Carbohydrate: 11.7g
- Fiber: 1.6g
- Cholesterol: 18mg
- Iron: 2.2mg
- Sodium: 320mg
- Calcium: 34mg
- 2 dozen small oysters
- 1 quart seafood stock (such as Kitchen Basics)
- 1 3/4 cups diced peeled red potato
- 1 cup diced peeled parsnip
- 1 cup chopped leek, white part only
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 cup half-and-half
- 2 tablespoons coarsely chopped fresh chives
- 1. Shuck oysters, reserving oyster liquid. Strain oyster liquid through a sieve over a large saucepan. Pick over oysters to remove any bits of shell. Chill oysters.
- 2. Add stock and next 5 ingredients (through pepper) to oyster liquid; bring to a simmer. Cover and simmer 20 minutes or until vegetables are tender. Place half of stock mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining stock mixture.
- 3. Return pureed soup to saucepan; bring to a simmer. Stir in half-and-half and oysters; simmer 2 minutes or until oyster edges curl; stir in chives.
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