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Oyster Soup with Saffron
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Soupe-huitres-safranee-1543.jpg
PT15M
PT15M
PT30M
Open and drain the oysters, reserving the juice. Strain the juice.In a pan, heat a mixture of equal parts butter and oil. When the butter-oil mixture is hot, add leeks and sauté on low heat until transparent.Pour the oyster juice in the pan and add oysters. Poach for approximately 30 seconds to 1 minute.Add the white wine and fresh cream. Season and bring to a boil.Simmer for 30 seconds and then remove from heat.
4
Metro
5
1
5
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24 oysters and their juice
2 leeks, sliced
1/2 cup (125 mL) white wine
1 cup (250 mL) 15 % cream
pinch saffron
pepper to taste
Oyster Soup with Saffron
-
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Gluten-free
4
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME
Ingredients
-
24
oysters and their juice
-
2
leeks, sliced
-
1/2 cup
(125 mL)white wine
-
1 cup
(250 mL)15 % cream
-
pinch saffron
-
pepper to taste
Preparation
Open and drain the oysters, reserving the juice. Strain the juice.
In a pan, heat a mixture of equal parts butter and oil. When the butter-oil mixture is hot, add leeks and sauté on low heat until transparent.
Pour the oyster juice in the pan and add oysters. Poach for approximately 30 seconds to 1 minute.
Add the white wine and fresh cream. Season and bring to a boil.
Simmer for 30 seconds and then remove from heat.
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
