CREAMY OYSTER SOUP

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

Ingredients

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