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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Original recipe from Williams-Sonoma. Ingredients:
4 slices bacon, cooked to just crisp and crumbled drain off fat |
1/4 cup unsalted butter |
1 potato, peeled and cut into 1/4 inch dice |
1 carrot, cut into 1/4 inch dice |
1 stalk celery, cut into 1/4 inch dice |
1 small onion, finely chopped |
3 cups shucked oysters, in their liquor |
2 cups milk |
2 cups light cream |
1 teaspoon finely chopped thyme |
1/2-1 teaspoon tabasco sauce |
salt and pepper |
2 tablespoons chopped chives |
Directions:
1. In a large saucepan melt butter over medium-low heat.
2. Add the potato, carrot, celery and onion.
3. Saute for 3 minutes.
4. Pour the oysters through a fine mesh strainer into the pan, then add the milk, cream and thyme.
5. Bring milk and vegetable mixture to a boil, reducing heat to a simmer.
6. Cook, uncovered for 10 minutes, stirring often.
7. Add the oysters and cook until their edges curl, about 3 minutes.
8. Season to taste with hot pepper sauce, salt and pepper.
9. Ladle into bowls and garnish with chives and crumbled bacon.
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