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.
OYSTER SOUP
Steps:
- In a heavy 2-quart saucepan over medium heat, bring the heavy cream and oyster liquor from the oysters to a simmer. Remove from the heat.
- Meanwhile, in a large saute pan over medium heat, melt the butter. Add the celery and a pinch of the salt and sweat for 3 to 4 minutes. Add the onion and continue cooking until translucent, about 4 to 5 minutes. Add celery seed, hot pepper sauce, and oysters and cook for 1 to 2 minutes, or until the edges of the oysters start to curl.
- Transfer the oysters to the carafe of a blender and add enough of the cream just to cover.*
- Puree until the mixture is smooth. Return the remaining cream to medium heat, add the pureed mixture, and cook until heated through.
- Just before serving, add the lemon juice, chopped herbs, and season with salt and pepper, to taste.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
OYSTER MUSHROOM SAUTE
Steps:
- Clean and slice leeks. Heat olive oil in saute pan, add leeks when hot, and saute for about 10 minutes. Add a splash of Riesling if leeks begin to stick to the pan. Clean and chop pepper and mushrooms, and dice the tofu. Add tofu to pan, splash of wine, and cook for a few minutes, then add the oysters, followed a few minutes later by the pepper. Add wine as needed. In last few minutes, and the tamari. Serve over rice, sprinkled with hard cheese.
OYSTER STEW WITH SWEET POTATO AND LEEKS
High in zinc and iron, oysters star in this velvety stew, which is also packed with beta-carotene, courtesy of flavorful sweet potato.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Melt butter and oil in a medium saucepan on medium heat. Add ginger, leeks, and potato; cook, stirring occasionally until soft, 10 to 15 minutes. Stir in flour; cook for 1 minute.
- Raise heat to medium-high and slowly pour in milk and reserved oyster liquor (1/4 cup), whisking constantly. As soon as bubbles begin to form around the edges of the pan, gently stir in oysters and cook just until set, about 2 minutes. Season to taste with salt and pepper. Divide among bowls.
Nutrition Facts : Calories 237 g, Cholesterol 33 g, Fat 9 g, Fiber 2 g, Protein 11 g, Sodium 213 g
OYSTER SOUP
A quick and easy soup that is just wonderful on a winter day (or anytime, really)! This soup comes from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Savory
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter, stir in flour and blend well.
- Add milk slowly, stirring constantly; add cream, salt, pepper and grated onion.
- Keep warm over low heat.
- Bring oysters to a boil in their own liquor; add to milk stock and heat about 5 minutes or until edges of the oysters curl.
- Serve immediately.
Nutrition Facts : Calories 378.1, Fat 26, SaturatedFat 14.9, Cholesterol 152.1, Sodium 856, Carbohydrate 16.6, Fiber 0.1, Sugar 0.1, Protein 19.5
SAUTEED OYSTERS
My dad and I love oysters prepared just about any way you could think of. He makes this delicious spicy dish and it is one of my favorites.
Provided by ratherbeswimmin
Categories Spicy
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Add beer, salad dressing, parsley, garlic, hot sauce, and red pepper to a shallow glass container; add the oysters.
- Cover and marinate in the refrigerator for 6-8 hours.
- Pour oyster mixture into a large non-stick skillet over medium heat.
- Saute/stir for 5 minutes or until edges begin to curl.
- Spoon oyster mixture over toasted French rolls; serve right away.
Nutrition Facts : Calories 465.8, Fat 22.8, SaturatedFat 4, Cholesterol 127.5, Sodium 1421.9, Carbohydrate 31.9, Fiber 0.7, Sugar 4.8, Protein 26.5
LEEK SOUP
When leeks are perfect for picking in my area, I start making this hearty leek soup. We pick as many wild leeks as we can find, and I freeze what we don't use immediately to try and stretch the season. -Cecilia Chynoweth, Hamilton, Ontario
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings (3 quarts).
Number Of Ingredients 12
Steps:
- Cut leeks into thin slices. In a skillet, saute leeks and onion in butter until tender but not browned. Transfer to a soup kettle or Dutch oven. Add potatoes, broth and parsley; cover and simmer until the vegetables are tender. Strain; set broth aside. Puree vegetables in a blender or food processor. Return puree and broth to pan. Stir a small amount of pureed mixture into egg yolk; return to pan. Add salt, pepper and nutmeg. Cook over medium heat until a thermometer reads 160°, stirring occasionally. Add the cream; heat through but do not boil. Garnish with bacon.
Nutrition Facts :
SAUTEED LEEKS
Make and share this Sauteed Leeks recipe from Food.com.
Provided by Darkhunter
Categories Vegetable
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Thinly slice leeks. Use white and light green parts of leeks. Separate rings and place in colander. Rinse well and drain well. Try to get leeks as dry as possible.
- Heat olive oil and butter on med-high in frying pan large enough for all the leeks. Remember that they will wilt down!
- Add leeks to frying pan. Stir until all the leeks are coated with oil and butter. At this time, add tarragon, coriander and salt and pepper.
- Reduce heat to medium.
- Stirring frequently, cook until leeks are close to caramelized, approximately 25 minutes.
- Serve and enjoy.
More about "oyster soup with sautéed leeks recipes"
OYSTER SOUP WITH FRIZZLED LEEKS RECIPE - WHAT'S …
From whatscookingamerica.net
Cuisine AmericanCategory SoupServings 8Total Time 50 mins
- Frying leeks: Cut leeks crosswise into 2-inch lengths. Then cut lengthwise into enough very thin strips to measure 2 cups. Wash the leek strips in a bowl of very cold water, agitating them; lift out and pat thoroughly dry.
- In a deep 4-quart heavy saucepan, heat the vegetable oil until it registers 350 degrees F. on your cooking thermometer. Fry leeks in 8 batches, stirring, until golden, approximately 10 seconds per batch. As the leeks are fried, remove with a slotted spoon to paper towels to drain. Let cool completely (leeks will crisp as they cool) before using; Set aside. NOTE: Fried leeks can be made 3 days ahead and kept in a sealed plastic bag at room temperature.
- Drain the oyster liquor (juice) off the oyster into a bowl. NOTE: I like to strain the oyster liquor with a fine strainer to remove any sand. Add enough bottled clam juice to bring the total to 1 1/2 cups of juice. Pick over the oysters, discarding any bits of shell and then rinse them well; set aside. Peel potatoes and cut into 1/2-inch cubes; set aside.
LEEK, POTATO, AND OYSTER SOUP - COOKSTR.COM
From cookstr.com
Category SoupsEstimated Reading Time 2 mins
RECIPES OYSTER AND LEEK SOUP | SOSCUISINE
From soscuisine.com
5/5 (1)Calories 230 per servingServings 4
OYSTER SOUP | RICARDO
From ricardocuisine.com
5/5 (7)Category AppetizersServings 4Total Time 40 mins
SAUTEED OYSTERS PARMESAN RECIPE - OYSTER OBSESSION™
From oyster-obsession.com
SAUTEED LEEK RECIPE - THERESCIPES.INFO
From therecipes.info
SAUTEED LEEKS TARTLETS | METRO
From metro.ca
POTATO & OYSTER SOUP RECIPE - HOUSE & HOME
From pre.houseandhome.com
OYSTER AND SPINACH SOUP - EMERILS.COM
From emerils.com
OYSTER SOUP | EMERILS.COM
From emerils.com
LEEKS WITH OYSTER EMULSION RECIPE - FOOD NEWS
From foodnewsnews.com
25 EASY AND TASTY SAUTEED OYSTERS RECIPES BY HOME COOKS - COOKPAD
From cookpad.com
PIERRE FRANEY - RECIPES - BAKED OYSTERS WITH LEEKS
From pierrefraney.com
BAKED OYSTERS WITH BACON AND LEEKS RECIPE - BON APPETIT
From bonappetit.com
GRANDMA'S OYSTER SOUP RECIPE WITH MILK - THESE OLD …
From theseoldcookbooks.com
SAUTéED CABBAGE AND LEEKS RECIPE - THE GOOD MAMA
From thegoodmama.org
10 BEST SAUTEED OYSTER MUSHROOMS RECIPES | YUMMLY
From yummly.com
28 WAYS TO LOVE LEEKS | TASTE OF HOME
From tasteofhome.com
OYSTER MUSHROOM SOUP RECIPE - LOVE AND LEMONS
From loveandlemons.com
OYSTER SOUP WITH CELERIAC & LEEK RECIPE FROM ACHILL OYSTERS, IRELAND
From achilloysters.com
CREAMY OYSTER SOUP RECIPE | EAT SMARTER USA
From eatsmarter.com
OYSTER SOUP WITH FRIED LEEKS - OYSTER OBSESSION
From oyster-obsession.com
OYSTER SOUP WITH FRIZZLED LEEKS - GLUTEN FREE RECIPES
From fooddiez.com
BRAISED LEEK SOUP WITH SAUTéED OYSTER MUSHROOMS RECIPE | EAT …
From eatyourbooks.com
OYSTER MUSHROOM SOUP RECIPE WITH SAUTEED PEPPERS - FOOD NEWS
From foodnewsnews.com
BRAISED LEEK SOUP WITH SAUTéED OYSTER MUSHROOMS — MELISSAS …
From melissas.com
SAUTéED OYSTERS WITH WINE AND HERBS RECIPE - THE SPRUCE EATS
From thespruceeats.com
WHAT ARE LEEKS? (AND HOW TO COOK THEM) RECIPE - LOVE AND …
From loveandlemons.com
OYSTERS BéARNAISE | FOOD RECIPES - GREAT CHEFS
From greatchefs.com
STIR-FRY LEEKS WITH OYSTER SAUCE - ETHAN & EVELYN
From ethannevelyn.com
OYSTER STUFFING WITH MUSHROOMS AND LEEKS RECIPE - FOOD NEWS
From foodnewsnews.cc
10 BEST SAUTEED OYSTERS RECIPES | YUMMLY
From yummly.com
SAUTEED LEEKS RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
OYSTER SOUP WITH FRIZZLED LEEKS - MEALPLANNERPRO.COM
From mealplannerpro.com
POTATO AND LEEK SOUP RECIPE - TASTYLICIOUS
From tastylicious.com
LEEKS WITH OYSTER EMULSION RECIPE - LOS ANGELES TIMES
From latimes.com
SAUTEED OYSTER RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love