Oyster Spinach Soup
Food & Wine's Holiday Favorites
Oyster Spinach Soup
Food & Wine's Holiday Favorites
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4 1/2 dozen shucked oysters, liquor reserved 2 to 2 1/2 cups bottled clam juice 1 1/2 tablespoons butter 1 1/2 tablespoons olive oil 2 leeks, white and light green parts only, split lengthwise, washed, cut into thin slices (about 2 cups) 3 cloves garlic, minced 3 cups water 1 1/2 pounds spinach, stems removed and leaves washed 3 cups heavy cream salt and fresh ground black pepper Directions: Remove the oysters from their liquor and put them in a bowl. Cut the large ones in half. Pour the liquor through a sieve lined with a paper towel into a 1 quart measuring cup. Add enough clam juice to measure 3 cups. In a large saucepan, melt the butter with the oil over moderately low heat. Add the leeks and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Stir in the 3 cups shellfish liquid and the water and bring to a boil. Add the spinach, boil for 1 minute, and then add the cream, 1 teaspoon salt, and 1 1/2 teaspoons pepper. Bring to a simmer, add the oysters, and continue simmering until just heated through, about 3 minutes. Season with additional salt and pepper to taste. Serves 12. |