An old recipe for oyster soup will play out in fresh colors when it's prepared with a modern sous vide technology. This dish is doubly delicious with oyster crackers and hot sauce.
Ingredients
Serves: –+
- Oysters 12 pcs
- Butter 4 tbsp
- Leek 1 piece
- Garlic 1 clove
- Milk 2 cups
- Heavy cream 2 cups
- Bay leaf 1 piece
- Salt and pepper
Method
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Set your sous vide thermal circulator to 48ºC (120ºF).
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Mince the leeks. Use the white part only.
Melt the butter over a medium heat and fry the onion and garlic until goldenbrown for about 5 minutes. Put away from the heat and let it chill. -
While the sauce is chilling, shuck the oysters. Put clam meat and oyster juice along with milk, cream, bay leaf and minced leek in a ziploc bag. Get rid of an air by gradually immersing the bag into a water. When there's no air left, lock the bag and immerse it fully into to the water bath for 1 hour.
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When the timer goes off, take out the bag from the water bath. Pour the oyster soup into a serving bowl and remove the bay leaf. Season with salt and pepper to your liking. Bon Appetit!
