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| General Category : Soups and Stocks |
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| Food Group : Seafood-Shellfish, Fruits |
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| Serve this rich soup in small cups so you don't spoil your appetite for the other splendid dishes that follow. |
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Ingredients
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2 tbsp (30 mL) butter |
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1 small onion, finely chopped |
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1 small apple, peeled, cored and finely chopped |
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½ cup (125 mL) finely chopped celery |
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½ tsp (2 mL) salt |
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¼ tsp (1 mL) each nutmeg, cayenne and dry mustard |
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1 bay leaf |
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½ cup (125 mL) Calvados, pommeaux or dry apple cider |
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2 cups (500 mL) fresh or frozen, thawed shucked oysters and their juices |
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1-½ cups (375 mL) each milk and 35% whipping cream |
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Apple slices |
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Preparation
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Melt butter in a large saucepan or Dutch oven set over medium heat. Add onion, apple, celery, salt, nutmeg, cayenne, mustard and bay leaf. Cook, stirring often, for 5 minutes or until onion is softened. Add Calvados and stir for 1 minute or until evaporated.
Add oysters and their juices and poach just until the edges of the oysters begin to curl.
Pour in milk and cream and heat until steaming. Do not boil. Taste and adjust seasoning if necessary. (Can be made ahead to this point, cooled, covered and refrigerated for up to 1 day. If making ahead, reheat without boiling.) Ladle into soup cups and garnish with a slice of apple.
Makes 6 servings.
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Nutritional information
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Per Serving: 516 cal (58% from fat), 33 g fat, 25 g carb, 29 g protein,
1 g fibre.
Excellent source vit A, riboflavin, niacin and iron.
Make-Ahead: Can be made at least 8 hrs ahead. |
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Calories : 516
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