Double oyster soup

Oyster mushrooms from the CSA and an oyster-friendly bottle of Muscadet from the Loire Valley inspired this super simple Double Oyster Soup adapted from epicurious.com. All of the produce for the meal was local, and the oysters came from Apalachicola Bay in northwest Florida.

The briny oysters and rich half and half melded into a luxurious soup—along with ample green garlic and spring onions who lent their color and punch. And when there wasn’t a bite of oyster, the mushrooms stood in with their meaty texture. (The oyster mushroom’s mild flavor was more pronounced in leftovers.)

This wasn’t inexpensive to make, but you could taste the efforts of the farmers and oystermen (and the cook, I dare say). And that’s what it’s all about.

Double Oyster Soup
3 tablespoons butter
1 1/2 cups thinly sliced spring onions or leeks
1/2 cup thinly sliced green garlic
1 1/2 cups oyster mushrooms, sliced into 1/4-inch matchsticks
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon black pepper
1 teaspoon kosher salt
2 1/2 cups half and half
2 cups shucked oysters
1/2 cup oyster liquid

Instructions
Melt butter in a medium-sized pot. Add onions, green garlic, mushrooms, nutmeg, pepper, and salt. Cook for 8 to 10 minutes, until most of the liquid from the vegetables has evaporated.

Transfer half of the vegetables to a blender along with half and half, and puree until smooth. Pour liquid into the pot, and bring to a simmer. Add oysters and oyster liquid, and cook for 3 minutes, just until the tips of the oysters begin to curl. Serve immediately.

Serves 4 to 6

Tagged as: green garlic, half and half, oyster, oyster mushroom, soup, spring onion