Thickened with vegetables and finished with a touch of light cream, this silky soup makes an elegant first course. Small oysters, such as Kumamoto or Prince Edward Island, are preferable, but you can use your favorite fresh raw oysters.
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!
Read MoreI really liked this soup ... until I added the oysters! The base is good. I had to cook it longer than the recommended time and the parsnips were still hard. I may try it again with shrimp or lobster.
Read MoreMade this soup for a Valentine's dinner, and was thoroughly impressed! Very easy and quick to make, especially since I used a stick (immersion) blender to puree the soup in the pot rather than pouring it into a blender. Just like the description says, it came out silky-smooth with a wonderfully rich flavor. I did use the Kitchen Basics Seafood Stock, which I happened upon at a specialty shop -- not sure how easy it is to find normally though. I also used a container of freshly shucked oysters from a seafood store (rather than shucking them myself or purchasing a lower-quality container from the grocery). The oysters were a bit pricey, so I would probably consider this a "special occasion" recipe, but if you are an oyster lover you won't be disappointed!
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