Celery, Leek & Oyster Bisque

This is a winner.  If licking the bowl was couth, we probably would have done it.  This recipe is from my new Williams-Sonoma Soup of the Day cookbook.  It says serves 6.  I think it would make a great starter for a beef dinner.  We had it for dinner with a salad. 

Ingredients:

18 oysters in the shell or in a pint container (We like oysters and Jim thought there could be more.  It is 3 oysters per serving which is fine if using for a starter.)

2 T unsalted butter

1 yellow onion, coarsely chopped

5 large leeks, white and pale green parts, coarsely chopped

5 ribs of celery, coarsely chopped

3 bottles (8 Fl oz) clam juice

½ C heavy cream

1-2 t fresh lemon juice

Salt and pepper

Directions:

1.      Drain oysters reserving the liquor. 

2.      In a large, heavy pot, melt the butter over medium-low heat.  Add the onion, leeks, and celery and sauté until soft, about 20 minutes on medium low heat.

3.      Add the clam juice, 3 C water and the reserved oyster liquor.  Bring to a boil over high heat.  Reduce the heat to medium and simmer, uncovered, until the vegetables are very soft, about 30 minutes.

4.      (If you do not have an immersion blender, please get one.  Transferring soup to a blender and then having it blow out the top is not fun.)  Puree the soup with your immersion blender until very smooth. 

5.      Return to the stove and add the cream and the lemon juice.  Bring to a simmer and add the oysters.  Cook until the oysters are slightly firm to the touch and opaque about 1-2 minutes.  (Do not overcook them or they will become rubbery.)

6.      Season with salt and pepper and serve. 

My previous oyster stew recipe was from an old Bon Appetite.  This is my keeper from now on.