Tradewinds March 2015 Web Final

Say Goodbye To Winter With Oyster Soup
By Rosie Hawthorne
Kitchensaremonkeybusiness.com
New Lower
Propane Prices!
I’m saying goodbye to winter with the last of the season’s oysters. It’s still in the 30s, there’s no sun, and it’s raining.
When the weather turns, Rosie turns … to soups. I’m fortifying myself with a satisfying briny broth – oyster
soup with leek and potatoes.
Oyster Soup With Leek And Potatoes
2 dozen oysters, shucked, with their liquor or a pint or more of
the jarred oysters
2 TB unsalted butter
1 leek
5 small red potatoes
4 mushrooms
1 stalk celery
2 TB unsalted butter
2 TB flour
2 cups skim milk
¾ cup heavy cream
2 TB Lea & Perrins worcestershire sauce
1 TB dry sherry
Kosher salt and freshly ground pepper, to taste
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Slice mushrooms. Dice potatoes and celery. Slice well-washed
leek up to the dark green part. Melt 2 TB butter over medium
high heat and add in potatoes and leeks. Cook, stirring, for 2
minutes. Add in celery and mushrooms and cook, stirring, for another 2 minutes. Add in the other 2 TB butter, melt,
then add the flour, cooking and stirring for 2 minutes. Slowly stir in the milk, scraping up any bits on the bottom.
Bring to a boil, stirring, let thicken, and then reduce heat to low. Stir in Worcestershire sauce and sherry. Pour in
heavy cream and heat through. Taste test and adjust seasoning if necessary. Add in oysters and their liquor and
bring just to a simmer. Remove from heat. Ladle into bowls and serve with oyster crackers.
For more recipes, featuring the best of what the Outer Banks has to offer, plus a lot of other good food, please visit
with Rosie at KitchensAreMonkeyBusiness.com. Thank you for reading.
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