[Intro music]
Oysters Soup Velouté with Paprika Oil
Today we are going to use the jumbo oysters to make the velouté
and we are going to spice it up with fennel and cumin.
To make this soup, you will need
fresh shelled oysters- either size medium or large
paprika oil, dill, cream, white wine,
fish stock, diced potatoes, a small paysanne of carrot, celery and onion-
about a cup of it, bay leaves, flour, chopped garlic,
salt and pepper, sour cream, saffron, cumin, fennel,
butter and vegetable oil.
Turn the heat on; on high. Heat a large pot
Add the butter and let it melt.
Add the oil.
So here I have 2 carrots, 2 branch of celery and 1 medium onion.
For about a cup of each and I have cut everything in small paysanne.
Then add the vegetables to the pot
Add the garlic, stir and sweat the vegetables for about 5 minutes
stirring from time to time.
After 5 minutes of sweating the vegetables,
add the flour, mix well. So that will thicken our velouté.
Add the spices: funnel, cumin, saffron and bay leaves
Mix well. It's becoming very aromatic because we are roasting the spices a little bit.
Then add the white wine and the fish stock.
Mix well. Bring the soup to a boil.
And simmer for about 20 minutes.
Blend about half of your oysters.
They are already big.
So I put 4 there and I am going to keep 3 to dice to have some garnish to the soup.
Add the juice of the oysters into the blender.
Then process.
Then dice the oysters in quarter inch cubes.
Doesn’t look very appealing; but it will be delicious.
Keep your diced oysters in the fridge until further use.
Add the puree of the oysters to the soup.
Rinse the bowl with about quarter cup of liquid or water.
Add the cream. Stir. And cook the soup for another 5 minutes.
If for any reason, you find out your soup is too thick,
then add a little bit of fish stock or liquid.
If you find that your soup is too thin,
then add a little bit of Beurre manié,
which is mixed together equal amount of butter and flour.
and then add it to the soup. It's that easy!
But the consistency that you are looking for
is something velvety. It should coat the back of the spoon.
After 5 minutes of cooking the oysters,
add the pre-drained potatoes to the soup.
Mix. Taste the soup.
Very tasty!
Little bit of salt; we haven’t put any but
it's salty because of the oysters.
Salt and a good pinch of pepper.
Mix well. Then add the diced oysters to the soup.
Let the potatoes and the diced oysters to cook gently.
Taste the soup again to make sure the seasoning is perfect.
Very nice! As soon as the potatoes are cooked,
we will remove the bay leaves and serve the soup.
The soup is cooked. The potatoes are just tender.
It is perfect. I will try that again.
Very tasty!
Serve the soup in a preheated soup plate.
Don’t forget to remove the bay leaves.
Add the sour cream in the centre.
Squeeze the paprika oil.
And garnish with little bit of dill.
Oyster velouté with paprika oil. Bon appétit!