Oyster Soup With Frizzled Leeks Recipes

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FRIZZLED LEEKS

Provided by Emily Weinstein

Categories     easy, quick, condiments

Time 30m

Number Of Ingredients 2



Frizzled Leeks image

Steps:

  • Cut leeks lengthwise into thin strips. Wash leeks and drain. Dry well between layers of paper towels.
  • In a saucepan at least 3 ½ inches deep, heat 1 inch of oil to 375 degrees. Working in very small batches fry leeks (oil will bubble up quite high) until golden, about 10-15 seconds, transferring with a slotted spoon to paper towels to dry. Season leeks with salt.
  • Leeks may be fried a day ahead and kept in an airtight container at room temperature.
  • Serve on top of soup.

Nutrition Facts : @context http, Calories 15, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 1 gram, TransFat 0 grams

White and pale green parts of 1/2 pound of leeks (2 medium), cut crosswise into 2-inch pieces
Vegetable oil for deep-frying

ELEGANT OYSTER SOUP

Delicious. Takes a little extra time, but it's worth the effort. Serve hot with green salad and crusty French bread

Provided by DSPROUT

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 1h

Yield 6

Number Of Ingredients 17



Elegant Oyster Soup image

Steps:

  • In a large pot, saute chopped carrot, onion, celery and fresh mushrooms in 2 tablespoons of butter for 5 minutes or until the onions are transparent.
  • In another large pot, melt 1/2 cup butter and stir in the flour. Cook for 5 minutes.
  • Whisk in the chicken broth to the flour mixture. Add the sauteed vegetables, artichokes hearts, bay leaf, salt, cayenne pepper, thyme, oregano and sage. Simmer for 30 minutes over medium heat.
  • Whisk in cream and add oysters; bring to a simmer, but do not boil.

Nutrition Facts : Calories 401.5 calories, Carbohydrate 15.9 g, Cholesterol 116.7 mg, Fat 35.3 g, Fiber 3.4 g, Protein 7.5 g, SaturatedFat 22 g, Sodium 869.9 mg, Sugar 1.8 g

2 tablespoons butter
½ cup carrot, finely chopped
½ cup onion, finely chopped
½ cup celery, finely chopped
½ cup button mushrooms, chopped
½ cup butter
¼ cup all-purpose flour
1 quart chicken broth
1 (14 ounce) can artichoke hearts, drained
1 bay leaf
¾ teaspoon salt
½ teaspoon cayenne pepper
¼ teaspoon dried thyme
¼ teaspoon dried oregano
¼ teaspoon dried sage
1 cup heavy cream
12 shucked oysters and juice

OYSTER SOUP WITH SAUTéED LEEKS

I love oysters and especially oyster stew, and this one is so much more flavorful than some of the basic oyster stew recipes I've tried.

Provided by Vickie Parks @Northwestgal

Categories     Fish Soups

Number Of Ingredients 14



Oyster Soup with Sautéed Leeks image

Steps:

  • FOR THE LEEKS: Cut leeks crosswise into 2-inch lengths, then cut lengthwise into enough thing strips to measure 2 cups. Wash leek strips in a bowl of cold water, then lift out and pat dry.
  • Heat oil in a deep 4-quart sauce until it registers 360°F. Fry leeks in several batches, stirring, until golden, about 10 seconds per batch. Transfer sautéed leeks with a slotted spoon to paper towels to drain. Cool completely (leeks will crips as they cool.)
  • FOR THE SOUP: Peel potatoes and cut into 1/2-inch cubes. Cook leeks, potatoes, and salt in butter in a 4-quart heavy saucepan, covered, over low heat, stirring occasionally, until leeks are golden and potatoes are beginning to soften, about 15 minutes. Add water, cover saucepan, and simmer over moderate heat until potatoes are very tender, about 10 minutes.
  • Puree soup in batches in a blender until very smooth.
  • Once pureed, return pureed mixture to saucepan. Add oyster liquid and half-and-half, and bring to a simmer over moderate heat, stirring occasionally (do not boil). Add oysters, salt, pepper and nutmeg and cook, stirring occasionally about 3 minutes or until oysters become plump and their edges curl.

FOR THE LEEKS:
2 large leeks (white and green parts only), trimmed
- vegetable oil, for frying
FOR THE SOUP:
1 1/2 cup(s) shucked small oysters (like prince edward island or kumamoto oysters), reserving about 1 1/2 cups of their liquid
- ** bottled clam juice, if needed, to bring oyster liquid to 1 1/2 cups
2 medium leeks (white and green parts only), trimmed
2 large yukon gold or russet potatoes
1 teaspoon(s) salt
3 tablespoon(s) unsalted butter
3 1/2 cup(s) water
1 cup(s) half-and-half
- salt and pepper, to taste
1 pinch(es) nutmeg

OYSTER SOUP WITH FRIZZLED LEEKS

Categories     Soup/Stew     Milk/Cream     Blender     Potato     Fry     Christmas     Lunch     Seafood     Oyster     Leek     Winter     Simmer     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings (about 11 cups)

Number Of Ingredients 14



Oyster Soup with Frizzled Leeks image

Steps:

  • Fry leeks:
  • Cut leeks crosswise into 2-inch lengths, then cut lengthwise into enough very thin strips to measure 2 cups. Wash leek strips in a bowl of cold water, agitating them, then lift out and pat dry.
  • Heat oil in a deep 4-quart heavy saucepan until it registers 360°F on thermometer. Fry leeks in 8 batches, stirring, until golden, about 10 seconds per batch. Transfer as fried with a slotted spoon to paper towels to drain. Cool completely (leeks will crisp as they cool).
  • Make soup:
  • Pick over oysters, discarding any bits of shell, and rinse well. Wash chopped leeks in a bowl of cold water, agitating them, then lift out and drain well. Peel potatoes and cut into 1/2-inch cubes. Cook leeks, potatoes, and salt in butter in a 4-quart heavy saucepan, covered, over low heat, stirring occasionally, until leeks are golden and potatoes are beginning to soften, about 15 minutes. Add water and simmer, covered, over moderate heat until potatoes are very tender, about 10 minutes. Purée soup in batches in a blender until very smooth (use caution when blending hot liquids), transferring to a bowl.
  • Return soup to saucepan. Add oyster liquor and half-and-half and bring to a simmer over moderate heat, stirring occasionally (do not boil). Add oysters and cayenne and cook, stirring occasionally, just until oysters become plump and edges curl, about 3 minutes. Season with salt.
  • Serve soup topped with fried leeks.

For fried leeks
2 large leeks (white and pale green parts only), trimmed
4 cups vegetable oil
For soup
1 1/2 cups shucked small oysters (6 dozen) with 1 1/2 cups of their liquor (if necessary, add enough bottled clam juice to bring total to 1 1/2 cups)
2 medium leeks (white and pale green parts only), chopped
2 large russet (baking) potatoes (1 pound total)
1 teaspoon salt
3 tablespoons unsalted butter
3 1/2 cups water
1 cup half-and-half
Pinch of cayenne
Special Equipment
a deep-fat thermometer

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