Fancy Oyster Soup

It’s oyster season! What could be better than a bowl of nourishing oyster soup to warm the soul? The first time I made this delicious dish everyone at the table was amazed with the flavor. We agreed I should have made a larger batch and served it as an entrée!

Ingredients:

1 pint shucked oysters in their juice
4 slices bacon
½ fennel bulb, trimmed, halved, and thinly sliced (about 1 cup)
3/4 teaspoon plus 1/8 teaspoon salt, divided
1/2 teaspoon plus 1/8 teaspoon ground black pepper
1 cup thinly sliced mushrooms
1/4 cup diced shallots
1/2 cup reserved oyster liquor
1-½ cups heavy whipping cream
1/2 cup medium-diced Yukon gold potatoes
1/2 teaspoon chopped fresh thyme
1 tablespoon chopped parsley
1 tablespoon chopped fennel fronds
4 slices grilled ciabatta bread

Instructions:

1. Strain oysters in colander and reserve juice.
2. Place diced potatoes in 2 cups lightly salted water in microwave-safe bowl and microwave 3 minutes on high. Check for al dente texture – do not overcook. Cook at additional 30 second intervals until desired texture is achieved. Drain and set aside.
3. Fry bacon in large non-stick pan until crispy remove bacon and allow to cool, crumble and set aside. Reserve bacon grease.
4. Cook mushrooms until brown in reserved bacon grease. When mushrooms are almost done add fennel and shallots, salt and ground black pepper. Sauté until  caramelized.
5. Add oyster juice and heavy whipping cream, reduce by half, 6 to 8 minutes.
6. Add cooked potatoes, crumbled bacon, thyme, parsley, fennel fronds, and oysters to the frying pan. Cook over medium heat until the edges of oysters just begin to curl.
7. In individual serving bowls, ladle oyster mixture over grilled ciabatta slices and serve as an hors d’oeuvre or side dish.

Makes four servings.