CREAMY OYSTER SOUP

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Creamy Oyster Soup image

Provided by Barbara Kafka

Categories     one pot, soups and stews, appetizer

Time 33m

Yield Eight first-course portions

Number Of Ingredients 7

3 dozen oysters, shucked in their liquid
4 cups fish broth (see Micro-Tips)
1 pound potatoes (2 large potatoes), peeled and cut into 1/4-inch cubes
1 cup heavy cream
3/4 vial thread saffron, about 1#3 gram
1 bunch scallions, thinly sliced across (about 1 cup)
1 teaspoon kosher salt

Steps:

  • Place oysters in a strainer set over a large bowl to catch liquid.
  • Combine potatoes and broth in a 5-quart casserole. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt oven for 15 minutes or until potatoes are tender.
  • Prick plastic to release steam. Remove from oven and uncover. Add oyster liquid, cream and saffron. Cover tightly with microwave plastic wrap and cook for 7 minutes.
  • Pick plastic to release steam. Remove from oven and uncover. Cut each oyster in half with a kitchen scissors. Add to soup with scallions and salt. Cook, uncovered, for 1 minute.
  • Remove from oven and let stand for several minutes. Serve hot

Nutrition Facts : @context http, Calories 379, UnsaturatedFat 7 grams, Carbohydrate 30 grams, Fat 17 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 8 grams, Sodium 880 milligrams, Sugar 2 grams

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