Information
Difficulty: 2
Serves: 4
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Buy your Oysters here
Treat your guests to a special treat with this Spinach and Oysyer chowder
Shopping List
Cooking Instructions
1. Melt the butter in a medium size saucepan, add the shallots and soften without colour for 2 minutes
2. Pour in the fish stock, add the potatoes and bring to the boil, simmer until potatoes are cooked al dente
3. Remove the diced potatoes and reserve
4. Bring the pan of stock back to the boil, reducing the stock by a 1/3
5. Add the spinach and cook for 30 seconds until spinach wilts
6. Carefully liquidise the soup on high speed to get fine bright green liquor
7. Pass through a fine mesh sieve; ensure you get as much as possible of the soup through the sieve
8. Place in a clean saucepan, reserve to one side
9. Open up the oysters straining the juices and keeping this liquor for the soup
10. In a small saucepan bring the oyster liquor to the boil, reduce the heat and simmer
11. Whip 50ml of the cream to a soft peak, reserve
12. Mix the remaining cream and egg yolks together
13. Bring the soup to the boil, add in the potatoes, lemon juice and check seasoning
14. Poach the oysters for 45 seconds in the oyster liquor, remove and reserve, strain the liquor into the soup
15. Add the tarragon, egg yolk and cream into the soup, stir for 1 minute while it thickens, do not boil or the egg yolk will scramble, check seasoning
To serve
1. Divide 3 oysters into each of your soup bowls
2. Gently ladle the bright green soup into your bowls
3. Garnish with the whipped cream and serve immediately
4. Serve with tomato flavoured bread
Chefs note:-Although this soup looks a little time consuming, it`s well worth the effort for its colour and knock out flavour