Author Notes: This is a riff on a spinach and oyster soup that my dad used to make for himself on Friday night after a 12 hour day at our market. He'd always bring in any leftovers for my brother and I to share the next day. I added potatoes to make it a little heartier. and swapped baby spinach leaves for the regular spinach he would use. - inpatskitchen
Makes 4 servings
- 2 1/2 dozen freshly shucked oysters and their liquor
- 1 1/2 cups clam juice
- 1/2 cup water
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1 cup diced onion or 1 medium leek, white and light green part only, thinly sliced
- 1 large clove garlic, minced
- 2 cups diced potatoes (small dice) I used Yukon Gold
- 1 1/2 cups heavy cream
- 6 ounces baby spinach leaves, thick stems discarded
- Salt and pepper to taste
- Combine the oyster liquor, clam juice and water and set aside.
- In a medium soup pot over medium heat, saute the onion or leek in the butter and olive until soft. Add the garlic and saute for about 30 seconds more.
- Add the reserved broth and potatoes to the pot. Bring up to a boil and then simmer until the potatoes are tender, about 10 minutes.
- Add the cream, bring back up to a simmer and stir in the spinach. Cook until the spinach just barely wilts and then add the oysters and any accumulated juices.. Bring back up to a simmer again and simmer for 3 to 4 minutes until the oysters are just done. Season to taste with salt and pepper and serve immediately.
- This recipe was entered in the contest for Your Best Shellfish