Watercress, Oyster And Scallion Soup

Name: Watercress, Oyster And Scallion Soup
Total time: 30 min
Yield: 6 servings
Cuisine: british
Ingredients: 14 small oysters in shells, well scrubbed; 2 tablespoons unsalted butter; 5 to 6 scallions, trimmed and minced; 4 medium carrots, peeled and cut into julienne about 1 1/2 inches long; 2 cups dry white wine; 2 cups half-and-half; 1/2 cup heavy cream; Salt and freshly ground pepper to taste; 2 cups stemmed watercress (1 to 2 bunches); Lemon slices for garnish

By Moira Hodgson

Total Time: 30 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:6 servings

14small oysters in shells, well scrubbed
2tablespoons unsalted butter
5 to 6scallions, trimmed and minced
4medium carrots, peeled and cut into julienne about 1½ inches long
2cups dry white wine
2cups half-and-half
½cup heavy cream
Salt and freshly ground pepper to taste
2cups stemmed watercress (1 to 2 bunches)
Lemon slices for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Shuck the oysters over a bowl and reserve their liquor. Strain the liquor through one or two thicknesses of dampened cheesecloth into another bowl. Set both the oysters and liquor aside.
Step 2
Melt the butter in a skillet over a medium-high heat. Add the scallions and saute for about three minutes until just softened. Set aside.
Step 3
Cook the carrots in boiling salted water to cover for about two minutes until just tender. Drain immediately and rinse under cold water to stop cooking. Pat them dry and set aside.
Step 4
In a large, nonreactive saucepan or stock pot, bring the wine to a boil. Remove the pan from the heat. Slowly stir in the half-and-half and heavy cream. Stir the mixture constantly to prevent curdling. When well mixed, return the pan to the heat and bring to a slow boil. Cook uncovered over high heat for about five minutes until slightly thickened.
Step 5
Reduce the heat to medium-low and stir in the reserved oyster liquor. Add the scallions and carrots and cook for about five minutes until heated through. Season to taste with salt and pepper.
Step 6
Add the watercress and cook gently for about five minutes longer until heated through. Add the oysters and stir briskly for about one minute until their edges just begin to curl. Immediately ladle the soup into bowls and garnish by floating the lemon slices on top of the soup.