Beet and oyster soup
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 30 min |
| Total: | 50 min |
servings
Recipe ingredients
- 6 – 8 oysters
- 1 Tbsp. (15 mL) unsalted butter*
- 1 french shallots, hachée
- 1/2 stalk celery, sliced very fine
- 1 lb. (450 g) fresh beets, peeled and sliced very fine
or
2 cups (500 mL) canned beets, sliced very fine - 2 cups (500 mL) Irresistible chicken broth*
- Salt and pepper to taste
- 1/4 cup (125 mL) whipping cream 35% m.f.*
- Garnish:
- 2 Tbsp. (30 mL) julienned raw beets
- 2 Tbsp. (30 mL) chopped chives
Preparation
Scrub oysters under cold running water (do not soak).
Shuck oysters with an oyster knife, cutting the muscle to remove the top shell.
Scoop oysters from their shells into a bowl, reserving liquid.
In a large pot, melt butter and sweat shallots and celery. When shallots are glassy, add beets.
Cook beets 2 minutes, add reserved liquid and broth and continue cooking until tender (30 minutes for fresh beets, 10 minutes for canned beets).
Purée the soup in a blender or food processor until smooth, adjust seasoning. Heat the soup. Remove from heat and stir in cream.
Divide raw oysters between two soup plates and ladle hot soup over top. Garnish with raw beet julienne and chives.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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