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.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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