Oyster Soup with Fennel

Submitted by admin on Mon, 08/17/2009 - 22:26
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Summary

Yield6
RecipesSeafood

Description

Oyster Soup with Fennel

Ingredients

  • 2 dozen fresh-shucked medium oysters with their liquor (3 cups)

  • 6 tablespoons butter

  • 2 small fennel bulbs, chopped fine, plus the feathery tops, chopped for garnish

  • 2 2/3 cups milk

  • 2 cups heavy cream

  • 1/2 to 1 teaspoon salt

  • 1 teaspoon Worcestershire sauce

  • 1/2 teaspoon paprika

Instructions

1. With a slotted spoon, remove the oysters from their liquor. Strain the liquor through a sieve lined with cheesecloth. In a medium saucepan, melt 4 tablespoons of the butter over moderate heat. Add the fennel and cook, stirring occasionally, until the fennel is tender, about 5 minutes.

2. Add the milk, cream and 1/2 teaspoon of the salt. Bring to a simmer, stirring constantly.

3. Reduce the heat to low, add the oysters, the reserved oyster liquor and the Worcestershire sauce and bring just to a simmer, stirring constantly. Simmer just until the oysters plump and begin to curl, about 1 minute. Do not boil or the cream will curdle. Taste and add 1/4 to 1/2 teaspoon salt if needed. Stir in the remaining 2 tablespoons butter. Serve sprinkled with the paprika and chopped fennel tops.