CREAM OF FENNEL SOUP WITH WELLFLEET OYSTERS

CREAM OF FENNEL SOUP WITH WELLFLEET OYSTERS image

Yield 6 bowls

Number Of Ingredients 10

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4 tbsp unsalted butter
3 large fennel bulbs, cored and finely chopped, fronds reserved for garnish
2 tbsp fennel seeds, crushed
3 med leeks, thinly sliced
3 large potatoes, peeled and cut into 2 inch pieces
6 cups chicken stock
3/4 cup dry white wine
1/4 cup heavy cream
24 freshly shucked oysters, liquor reserved
Salt and pepper

Steps:

In large soup pot over high heat, melt the butter. Add the fennel, fennel seeds, leeks and reduce heat to medium. Cover and cook, stirring occasionally, until vegetables soften, about 15 minutes. Add potatoes, stock and wine. Turn the heat to high and bring to a boil, then reduce the heat to medium-low and cook until potatoes are tender, about 25 minutes. Transfer potatoes to a sieve or food mill set over a large bowl. Use a rubber spatula to push the potatoes through the sieve, or mill the potatoes. Next, strain the rest of the soup through the sieve, pushing on the veggies to extract the liquid. Discard veggies. Return soup to pot. (Can be prepared a day ahead to this point). Stir cream into soup and bring to simmer. Strain reserved oyster liquor through cheesecloth into soup. Season w/ salt & pepper to taste. Add oysters and cook till heated through, 1 minute or less. Ladle soup into bowls and garnish with fennel fronds. Serve immediately.