Recipe courtesy of Chef Jeff Raider of Valley Restaurant at The Garrison in Garrison, New York.
Makes 4 appetizer servings
36 each medium size oysters
2 tablespoons sweet butter
4 strips smoked bacon, small dice
1 each Spanish onion, peeled, small dice
2 celery stalks, small dice
2 each leeks, white part only, small dice
1 tablespoon unbleached all- purpose flour
1/2 cup Vermouth
2 cups oyster liquor
3 cups heavy cream
2 each medium size Idaho potato, peeled, small dice
sea salt, to taste
freshly ground black pepper, to taste
Tabasco sauce, to taste
1/4 bunch flat leaf parsley, rough chopped
1. Shuck the oysters and reserve the liquor.
2. In a medium, non-reactive soup pot over medium flame, add the butter and bacon and sauté until the bacon is cooked but without color.
3. Add the onions, celery and leeks, and sauté gently without color until the vegetables are soft.
4. Add the flour and cook for 2 minutes.
5. Add the Vermouth, bring to boil, cook for 1 minute.
6. Add reserved oyster liquor, bring to a boil and simmer for 5 minutes.
7. Add the heavy cream and potatoes, bring to a boil, simmer until potatoes are tender.
8. Add the shucked oysters and remove from the stove.
9. Season with the salt, fresh ground black pepper and Tabasco sauce.
10. Sprinkle parsley over the soup just before serving.
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