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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 cup(s) celery, diced |
2 cup(s) leeks, diced |
1/2 stick(s) butter |
1 1/2 cup(s) carrots, thinly sliced |
1 cup(s) heavy cream |
1 cup(s) whole milk |
1 pint(s) fresh shucked oysters |
4 baguette slices, toasted |
fresh parsley |
freshly ground black pepper |
kosher salt |
Directions:
1. Sweat celery and leeks in butter in a large saute pan over medium heat. Cook, covered, until softened, 3-4 minutes, stirring often. Add carrots and cook 4-5 minutes. Pour in cream and milk and simmer until slightly thickened, about 4 minutes. Stir in oysters and their liquor and gently simmer until oysters are cooked through. Season to taste with salt. Garnish servings with a baguette, parsley and pepper.
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