Golden Potato and Oyster Soup

Serves 12

For Soup

3 slices bacon cut into small pieces

1 tablespoon butter

1 Cup onion, diced

2 cloves garlic, crushed

3 cups diced Yukon gold 

1 quart chicken stock

2 teaspoons salt

pinch cayenne pepper

1 cup heavy cream

liquor drained from 1 pint Gulf oysters

fresh chives, sliced

For Oysters

1 quart oil for frying 

1 pint Gulf oysters, drained, liquor reserved

Louisiana style hot sauce

pre-packaged fish fry of choice

Soup

Place a gallon-sized stockpot over medium heat. Add bacon and render until crispy. 

Drain on paper towels. Set aside. Add butter and onions to stockpot and sauté until 

onions are soft.  Add garlic, potatoes, chicken stock and seasonings. Increase heat to 

high.  Bring to a boil and cook until potatoes are soft, about 25 minutes. Add heavy 

cream and oyster liquor and return to a boil for 4 minutes.  Puree soup with an 

immersion blender until smooth. Ladle soup into bowls and top each with 3 or 4 oysters. 

Garnish with reserved bacon and fresh chives.

Oysters

Heat oil to 350ºF. Coat oysters with hot sauce and salt to taste.  Place 2 or 3 oysters at 

a time in fish fry and coat them thoroughly before adding to hot oil.  Cook until crispy. 

Drain on paper towels.

Comments

[24option Broker Review]

24option has chosen to take a different path by using the trading engine supplied by Tech Financials. 24option Broker Review