Entrees Italian

Zuppa di ostriche e patate (oyster and potato soup)

Name: Zuppa di ostriche e patate (oyster and potato soup)
Yield: 4
Cuisine: /italian
Ingredients: 100ml olive oil; 1 onion, sliced; 2 garlic cloves, crushed; 2 celery stalks, sliced; 400g desiree potatoes, peeled, sliced; 1 bay leaf; 1/2 cup (125ml) dry white wine; 24 rock oysters, shucked, liquor strained and reserved; Micro rocket, to garnish

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by Stefano Manfredi

Chef and author

Oct 20, 2015

Ideally, the oysters should be freshly shucked and their liquor strained through muslin to remove any grit. This liquor is then used to add extra flavour to the soup.

100ml olive oil
1 onion, sliced
2 garlic cloves, crushed
2 celery stalks, sliced
400g desiree potatoes, peeled, sliced
1 bay leaf
1/2 cup (125ml) dry white wine
24 rock oysters, shucked, liquor strained and reserved
Micro rocket, to garnish

Method

1.

Heat oil in a saucepan over medium-low heat. Add onion, garlic and 1/4 tsp salt, and cook, stirring, for 3-4 minutes until softened. Increase heat to medium-high, then add celery, potato, bay leaf and wine, and cook for 3 minutes or until wine is evaporated. Add 3 cups (750ml) water and bring to the boil. Reduce heat to low, partially cover with lid, and simmer for 45-50 minutes until potato is very tender.
2.

Using a fork, roughly mash potato. Stir in oyster liquor and season. Add oysters and cook for 1 minute or until just cooked.
3.

Divide the soup among bowls and garnish with micro rocket to serve.