Golden Potato Soup with Fried Gulf Oysters Recipe
This easy and delicious soup recipe is wonderful any time of year but especially when the weather is cool and the Gulf oysters are fresh.
- 3 slices of bacon cut into small pieces
- 1 tablespoon butter
- 1 medium onion, diced
- 2 cloves garlic, crushed
- 3 cups diced Yukon gold or baking potatoes
- 1 quart chicken stock
- 2 teaspoons salt
- pinch cayenne pepper
- 1 cup heavy cream
- liquor drained from 1 pint of Gulf oysters
- fresh herbs - thyme, chives, parsley - of choice
- 1 quart of oil for frying
- 1 pint Gulf oysters, drained, liquor reserved
- Louisiana-style hot sauce
- pre-packaged fish fry of choice
Soup Method of Preparation
Place a gallon-sized stockpot over medium heat. Add bacon and render until crispy. Drain on paper towels. Set aside. Add butter and onions to a stockpot and sauté until onions are soft. Add garlic, potatoes, chicken stock and seasonings. Increase heat to high.Bring to a boil and cook until potatoes are soft, about 25 minutes. Add heavy cream and oyster liquor and return to a boil for 4 minutes. Puree soup with an immersion blender until smooth. Ladle soup into bowls and top each with 3 or 4 oysters. Garnish with reserved bacon and fresh herbs.
Oysters Method of Preparation
Heat oil to 350ºF. Coat oysters with hot sauce and salt to taste.
Place 2 or 3 oysters at a time in fish fry and coat them thoroughly before adding to hot oil.
Cook until crispy. Drain on paper towels.
Chef's Note: The soup may be made one day in advance, but the oysters must be cooked immediately before serving.
Recipe by Chef Minh Le, courtesy of Louisiana Kitchen & Culture Magazine.