Champagne, Oyster, and Corn Soup


Serves: 5
Total Calories: 286

Ingredients

5 ears of corn
30 oysters
1/4 cup light olive oil
4 large shallots, peeled, minced
1 teaspoon minced garlic
1 potato, peeled, finely chopped
3/4 cup champagne
4 cups fish or chicken stock
1 cup cream
salt and pepper to taste
1/4 cup chopped parsley

Directions:

Shuck the corn; remove kernels from cobs with sharp knife. Shell oysters and drain, reserving the liquor. Combine olive oil and shallots in large sauté pan. Cook over medium-high heat until shallots are translucent. add garlic and potato. Cook for 2 minutes, stirring constantly. Add the champagne. Cook for 1 minute. Stir in the corn, reserved oyster liquor, and chicken stock. bring to a boil and cook for 7 minutes. Stir in cream and heat thoroughly. Add oysters. Cook until edges of oysters have curled. Season with salt and pepper. Stir in parsley and serve immediately.

Nutritional Facts:

Serves: 5
Total Calories: 286
Calories from Fat: 248

This Champagne, Oyster, and Corn Soup recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.




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