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Cold Cucumber Soup With Louisiana Oysters On The
Half Shell
1
1
Tablespoon Olive oil
Cup Minced onions
Salt; to taste
Freshly−ground black pepper; to taste
1
6
Tablespoon Chopped garlic
Large Cucumbers; peeled, seeded,
And diced
1
1
1
0 Cup Chicken stock
Cup Plain yogurt
/2 Cup Extra−virgin olive oil
Juice of two lemons
1
2
1
1
/4 Cup Minced shallots
4 Louisiana oysters on the half shell
Ounce Osetria caviar
Tablespoon Finely−chopped freshly parsley leaves
In a 1−gallon saucepan, heat the oil. When the oil is hot, add the onions.
Season with salt and pepper. Saute for 2 minutes. Add the garlic and
cucumbers. Season with salt and pepper. Saute for 4 to 6 minutes, or until
wilted. Add the stock and bring to a boil. Reduce the heat to a simmer and
cook for 30 minutes. Remove from the heat, using a hand−held blender or food
processor, puree until smooth. Chill the soup completely. Stir in the
yogurt. Season with salt and pepper. Refrigerate until ready to use. In a
small mixing bowl, whisk the olive oil and lemon juice together. Whisk in
the shallots. Season with salt and black pepper. To serve, ladle the soup
into eight bowls. Arrange three of the oysters around each bowl of the soup.
Drizzle the sauce over each oyster. Garnish each oyster with the caviar.
Garnish the soup with parsley. This recipe yields 8 servings.
Cold Cucumber Soup With Louisiana Oysters On The Half Shell
149
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