Splendid Soups-Oyster Chowder
  Re: (...)
Made this last night...We both LOVED IT. Since my b/f had a heart attack I try to make stuff with lower fat...soo instead of whipping cream i used fat free half and half and also lowfat milk. The flavor was GREAT and I am sure if you really follow the recipe it will even be better.

I will FOR SURE make this again and again and again.
  Re: Splendid Soups-Oyster Chowder by piano226 (Made this last night...)
Oh Marina, we just loves oysters. If you have a minute please post the recipe. Or if someone else has the book and a minute please Did it have any side suggestions?
Empress for Life
  Re: Re: Splendid Soups-Oyster Chowder by farnfam (Oh Marina, we just l...)

Sweat in 4T of unsalted butter

2 cups of celery , diced
2 cups of leeks, sliced and rinsed

Add 1.5 cups of carrots thinly sliced
1 cup of heavy cream
1 cup of whole milk
salt to taste

Stir in

1 pint shucked fresh oysters (with liquor)

Brush with Olive Oil, Broil
4 baguette slices, 3/4 thick

Garnish with
fresh parsly and ground pepper

Preheat broiler to High

Sweat celery and leeks in butter in a large saute pan over medium high heat. Cook 3-4 min coverd until the veg are translucent and soft.

Add carrots, cream and milk . Simmer 3-4 min or until slightly thickened , season with salt

Stir in oysters and their liquor , reduce heat to med-low and simmer 5 min

Brush bread with oil and broil on both sides until golden. Place a slice in the bottom of each serving bowl, then pour the soup over.

Garnish with parsly and pepper
Serve immediately

I have to say...that i cooked my soup longer...since i dont think i sliced carrots thin enough for them to be done in 5 min. And i hate crunchy veggies in my soup.

THe side dish that comes with is is Hot spinach Salad.

I did not do it.
  Re: Re: Splendid Soups-Oyster Chowder by piano226 (OYSTER CHOWDER[br][b...)
Thank you so very much. Looks yummy too. I love the idea of the bread in the bowl. Thanks again
Empress for Life

Forum Jump:

Users browsing this thread: 1 Guest(s)