Gastronomixs

Oyster soup

Both the oysters and the oyster liquid are used in this classic Irish soup, which creates pleasant salty notes.

Oyster soup

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Ingredients

36

 

oysters

450

g

potatoes, floury

50

g

butter

100

g

bacon

650

ml

milk

200

ml

single cream

1

sprig

thyme

1

sprig

parsley

1

 

bay leaf

1

sprig

rosemary

 

 

Tabasco sauce

Preparation method

  • Shuck the oysters. Remove the oyster from the shell and collect in a fine-meshed sieve. Collect the liquid from the shells. Separate the oysters and the liquid and store both in the refrigerator.
  • Peel the potatoes and slice into pieces of equal size.
  • Cook the potatoes in plenty of boiling water seasoned with salt until done.
  • Push the potatoes through a fine-meshed sieve.
  • Cut the bacon into cubes and fry in butter.
  • Remove the bacon from the pan and drain on kitchen towel.
  • Combine the milk, cream, herbs, and bacon and bring to the boil. Infuse next to the stove for a few minutes.
  • Pour the milk through a sieve and pour into a pan together with the mashed potatoes.
  • Return the bacon to the milk mixture and bring to the boil whilst stirring.
  • Add the oyster liquid to the soup and season to taste with Tabasco sauce.
  • Now add the oysters to the soup and simmer gently for another two minutes.
  • Serve the soup with the finely chopped parsley.

Serving suggestions

  • As a dish on its own.
  • As a basic ingredient for an oyster and potato espuma.
  • Poach the oysters in this liquid and serve with components of potato and bacon.

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