I personally don't need it right now anyway, I'm so sick I just wish I could curl up in a ball and wake up all better - but we know that never happens. Mainly because I'm tired this post isn't really going to be that uber-awesome, or full of sarcastic jabs. Unless you all want to hear about the dozens of nasty cold symptoms I'm having. (I'm sure you don't.)
So let's just get down and dirty tonight (slipped that pun in there)!
Aphrodisiac Oyster Soup
Main
- Butter (1/2 Cup and 2 Tablespoons)
- Carrot (1/2 Cup, Finely Chopped)
- Onion (1/2 Cup, Finely Chopped)
- Celery (1/2 Cup, Finely Chopped)
- Flour (1/4 Cup)
- Chicken Broth (4 Cups)
- Can of Artichoke Hearts (14oz - 8 Hearts)
- Bay Leaf (1/4 Teaspoon)
- Cayenne Pepper (1/2 Teaspoon)
- Herbs De Provence (1 Tablespoon)
- Heavy Cream (1 Cup)
- Oysters (12 Shucked, with Brine)
Instructions
- Take 2 Tablespoons of Butter and sauté in a large saucepan the Carrot, Onion, and Celery. This should be around 5 minutes of time.
- Add the Chicken Broth and simmer for 10 minutes.
- In a separate pot melt 1/2 Cup Butter with the Flour and whisk till creamy.
- Place the Butter and Flour mix with the soup, drain the can of Artichoke Hearts and add.
- Add the Bay Leaf, Cayenne Pepper, Herbs De Provence, and Heavy Cream mixing for just a few minutes.
- Take the shucked Oysters and add to the soup with the brine. Simmer for approximately 3 minutes, or until the edges of the Oysters curl in.
- Put in a bowl and enjoy!
I loved the blend of herbs in this dish, I think the Cayenne Pepper was honestly needed to help balance out the richness of the dish. I didn't add any salt, mainly because the Brine from the Oysters generally would give it enough salt flavor - it's truly a preference thing.
So now that you guys have some food to set the mood to, go out and eat it!
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