• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Cold Cucumber Soup with Louisiana Oysters on the Half Shell and Osteria Caviar

    Add to MenuAdd to Calendar

    Source: www.emerils.comReport recipe

    Rate this recipe:

    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B2, B9, C
    MineralsNatrium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 tablespoon olive oil

    2. 1 cup minced onions

    3. Salt

    4. Freshly ground white pepper

    5. 1 tablespoon chopped garlic

    6. 6 large cucumbers, peeled, seeded and diced

    7. 10 cups chicken stock

    8. 1 cup plain yogurt

    9. 1/2 cup extra virgin olive oil

    10. Juice of two lemons

    11. 1/4 cup minced shallots

    12. Freshly ground black pepper

    13. 24 Louisiana oysters on the half shell

    14. 1 ounce Osteria caviar

    15. 1 tablespoon finely chopped freshly parsley leaves

    Instructions Jump to Ingredients ↑

    1. 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.

    2. Using a handheld 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.

    3. In a small mixing bowl, whisk the olive oil and lemon juice together. Whisk in the shallots. Season with salt and black pepper.

    4. 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.

    5. Yield : 8 servings

    Comments

    Recipe Finder © Rogue Network Solutions.
    882,796
    Send feedback