by aargersi
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aargersi's Notes:
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2
strips thick cut bacon (I used applewood smoked)
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1/2
large sweet onion - diced
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1
stalk celery - diced
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1
large clove garlic - minced
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2 tablespoons
butter
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4
medium red potatoes - cubed
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1
pint oyster liquor
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1 cup
chicken broth
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1
pint heavy cream
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1 quart
shucked oysters
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2 tablespoons
chopped fresh dill
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2 teaspoons
chopped fresh marjoram
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Cut the bacon into pieces and saute in a large heavy pot until they begin to get brown and crispy.
Ask the hotline about this step!Add the butter and onion and cook another 2-3 minutes until they start to go clear - you don't want them to brown really. Then add the celery and garlic and cook for a couple more minutes.
Ask the hotline about this step!Add the oyster liquor, the chicken broth and the cream, then add the potatoes and a couple of grinds of garlic. Simmer until the potatoes are tender.
Ask the hotline about this step!Once the potatoes are tender, stir in the oysters and the herbs. You may need to turn the heat up a bit, you want it just simmering until the oysters are cooked, not too long maybe 6-7 minutes after it gets back to a simmer. Taste it and maybe add a couple more grinds of pepper.
Ask the hotline about this step!Serve to your mother in law (or guests) right away!
Ask the hotline about this step!Now this sounds divine. yum. yum. yum.
Stephanie is the Head Recipe Tester of Food52.
I made this with clams instead of oysters, and it turned out great! I would however next time add more bacon ( 4 or 6 strips) and potatoes, celery, and bacon. I like my soup thick with lots of stuff in it.