FRIZZLED LEEKS
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
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
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
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
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.
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
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.
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