Poached Oysters In Fennel-Saffron Soup
Serves: 3
Mohammad Wiegand
1 January 1970
Based on User reviews:
39
Spice
51
Sweetness
54
Sourness
38
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 tbsps
Unsalted Butter (1/4 stick)1 cup
Water1 tbsp
Olive Oil1 cup
Whipping Cream3 tbsps
Pernod3 cups
Oyster (freshly shucked)Directions:
1
Melt butter in heavy medium skillet over medium heat
2
Add fennel and sauté until golden, about 10 minutes
3
Add 1 cup water; cover and cook until fennel is very tender, about 20 minutes
4
Puree fennel mixture in processor
5
Set aside
6
Heat oil in heavy large saucepan over medium heat
7
Add garlic and saffron; sauté 1 minute
8
Add clam juice, cream, and Pernod and bring to simmer
9
Add fennel puree and bring to simmer
10
(Can be made 1 day ahead
11
Refrigerate uncovered until cold
12
Cover and keep refrigerated
13
Simmer before continuing
14
) Add oysters with their liquor to cream mixture and stir to heat through
15
Ladle soup into bowls
16
Melt butter in heavy medium skillet over medium heat
17
Add fennel and sauté until golden, about 10 minutes
18
Add 1 cup water; cover and cook until fennel is very tender, about 20 minutes
19
Puree fennel mixture in processor
20
Set aside
21
Heat oil in heavy large saucepan over medium heat
22
Add garlic and saffron; sauté 1 minute
23
Add clam juice, cream, and Pernod and bring to simmer
24
Add fennel puree and bring to simmer
25
(Can be made 1 day ahead
26
Refrigerate uncovered until cold
27
Cover and keep refrigerated
28
Simmer before continuing
29
) Add oysters with their liquor to cream mixture and stir to heat through
30
Ladle soup into bowls