Oyster Cream Soup
with Pineau des Charentes
Oyster Cream Soup
with Pineau des Charentes
30-36 small oysters
4 Tbsp unsalted butter
1 medium onion, finely chopped
2 Tbsp all-purpose flour
5 cups half and half or heavy cream
1 tsp sea salt
1/2 cup Pineau des Charentes
Freshly ground black pepper
Paprika
Croutons
Open oysters, carefully reserving the liquor, strain it through a fine seive.
Place the shucked oysters and their liquor in alarge saute pan and gently heat until their edges begin to curl, 15-20 seconds. (It is best if the oysters are very undercooked.) Remove the oysters with a slotted spoon. Reserve the liquor separately.
Melt 2 tablespoons of the butter in a 4-quart soup pot over low heat. Saute the onion until very soft, but not colored, about 5 minutes. Add the flour and stir well with a wooden spoon for 2 or 3 minutes. Add the half and half (or cream), oyster liquor and the sea salt and mix thoroughly with a wire whisk. Simmer over very low heat, until slightly thickened, 10-15 minutes. Watch closely to keep the soup from boiling over. Scrape the sides of the pan frequently with a rubber spatula, then whisk well. When the mixture has thickened, add the Pineau des Charentes and a generous amount of black pepper.
Add the reserved oysters, stir in the remaining 2 Tbsp of butter. Taste and add more salt if needed. Allow to heat thoroughly, but do not allow it to boil. Ladle into heated soup plates, sprinkle with paprika and top with croutons.
Serve at once.