Oyster Soup with Frizzled Leeks

Oyster Soup with Frizzled Leeks
Photo by Quentin Bacon

Ingredients

  • 1 ½ cups shucked small oysters (6 dozen) with 1 1/2 cups of their liquor
  • 1 deep-fat thermometer
  • 3 ½ cups water
  • 1 teaspoon salt
  • 2 medium leeks
  • 1 cup half-and-half
  • 2 large russet (baking) potatoes
  • + 4 more ingredients
    • 3 tablespoons unsalted butter
    • 2 large leeks
    • 1 cayenne
    • 4 cups vegetable oil

Cut leeks crosswise into 2-inch lengths, then cut lengthwise into enough very thin strips to measure 2 cups. Wash leek strips in a bowl of cold water, agitating them, then lift out and pat dry. Heat oil in a deep 4-quart heavy saucepan until it registers 360°F on thermometer. Fry leeks in 8 batch...

View full recipe at Epicurious

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