• 4 tablespoons unsalted butter
• Pinch of salt, plus salt tot taste
• 2 cups cubed day-old bread, crusts removed
• 1 small leek (white only), finely diced
• 1 small carrot, peeled and finely diced
• 1 stalk celery, finely diced
• 1 small fennel bulb, trimmed, cored, and finely diced
• 3 thyme springs
• 1 cup heavy cream
• 16 small (3 - 4 in. long) Pacific oysters, shucked and drained (liquor reserved)
• Fresh chervil or parsley leaves, coarsely chopped
• Freshly ground pepper to taste t

Method

Preheat the oven to 375°F.  In a small saucepan, melt 2 tablespoons of the butter with the pinch of salt.  Toss the bread cubes in the melted butter, spread out in one layer on a baking sheet, and toast until lightly browned, about 10 minutes.  Set aside.

In a saute pan or skillet, melt the remaining 2 tablespoons butter over medium heat.  Add the diced vegetables and thyme and cook until just tender, 6 to 8 minutes.  Reduce the heat to low, season lightly with salt, and add the cream.  Simmer for another 2 minutes, but don't boil.  Add the oysters and oyster liquor.  Cook just until the edges of the oysters curl, 1 minute or less.  Tate the broth and add salt, if necessary.  Remove the thyme branches.

Ladle into warmed soup bowls, dividing the oysters equally.  Garnish with the chervil or parsley, the croutons, and pepper.

Serves 4 as a first course

back to chef and cookbook recipes

Reprinted with permission from ©The Hog Island Oyster Lover's Cookbook by Jairemarie Pomo, published by Ten Speed Press    click for book review and more recipes

top of page