 |
Prep Time: 120 Minutes Cook Time: 40 Minutes |
Ready In: 160 Minutes Servings: 5 |
|
Created by Carla Hall for Top Chef New York Ingredients:
2 cups onions, finely diced |
2 cups celery |
1 cup leek |
4 sprigs fresh thyme |
1 lemon, peel only (with peeler, not zested) |
2 fresh bay leaves |
1/2 teaspoon fresh nutmeg |
1 lb bacon, finely diced |
1 1/2 cups yukon gold potatoes, finely diced |
1 1/2 cups celery root, finely diced |
1 cup scallion, thinly sliced |
4 quarts fish fumet or 4 quarts stock or 4 quarts clam juice |
100 oysters, shucked |
2 cups flour |
8 ounces butter |
2 quarts milk |
1 cup heavy cream |
salt |
white pepper |
Directions:
1. In large skillet, fry bacon until crisp. Remove bacon from skillet w/ slotted spoon. Reserve bacon fat.
2. In large 10QT pot, sweat onions, celery and leeks in bacon fat. Add fresh thyme and lemon peel. Continue to cook for another 2 to 3 minutes. Season with S & P.
3. In a separate pot, bring fish fumet to a boil. Reduce heat to medium and poach the oysters in small batches for 2 to 3 minutes per batch. Cool oysters on a sheet pan and set aside.
4. Strain the poaching liquid into the large pot with the veggies. Add the milk and bay leaves.
5. In the large skillet melt the butter and whisk in the flour. Slowly whisk in ladles of stock to make a smooth loose mixture. Add this mix to large pot. Stir well. Add nutmeg.
6. Allow soup to simmer until thickened. Check seasonings.
7. Garnish: Saute potatoes and celery root in bacon fat until tender. Just before serving, toss potatoes and celery with bacon and scallions.
8. Finish soup: Just before serving, stir cream into soup. Add poached oysters. Serve soup in bowls and top with potato-bacon mix.
|
|