*  Exported from  MasterCook  *
 
                  OYSTER SOUP WITH FRESH & SMOKED OYSTERS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stephen Ceideburg
    6       sl           Bacon, cut into thin strips
    1       lg           Onion, cut into fine dice
    1       lg           Leek, white part only,
                         -sliced thin
    1       lg           Red potato *
    1       c            Whipping cream
    4       c            Milk
      1/2   c            Bottled clam juice
    4       c            Packed young spinach leaves
   16                    Fresh oysters and their
                         -liquor
    7       oz           Smoked oysters **
      1/2   ts           Salt
                         Freshly ground white pepper
 
   * peeled and cut into 1/2inch dice ** well rinsed in
   cold water, gently patted dry
   
   Cook the bacon in a 3-quart pot over medium high heat
   until lightly browned, about 4 minutes.
   
   Add the onion and leek and cook until softened, about
   4 minutes, stirring often.
   
   Add the potato, cream, milk and clam juice and bring
   to boil. Simmer, uncovered, until potato is just short
   of cooked, about 8 minutes.
   
   The soup can be made ahead up to this point and
   refrigerated overnight. Gently reheat if chilled.
   
   Add the spinach and fresh and smoked oysters and cook
   just until fresh oysters are cooked, about 1 minute.
   
   Add additional clam juice if needed for consistency.
   
   Season with salt and white pepper to taste. Serve
   immediately.
   
   Yield: 8 cups.
   
   PER 1-CUP SERVING: 415 calories, 19 g protein, 22 g
   carbohydrate, 28 g fat (14 g saturated), 137 mg
   cholesterol, 515 mg sodium, 2 g fiber.
   
   Nathalie Dupree writing in the San Francisco
   Chronicle, 11/20/91.
   
   Posted by Stephen Ceideburg
  
 
 
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