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Recipe for :

Oyster Soup

This recipe comes from Karen ( Ilyce is her alias ) who is in a recipe club with between twenty and thirty members, the oldest of whom is eighty-six and the youngest is thirteen, who collect recipes and love to cook.

Karen told me that she is "thirty-four years old, single and loves to cook, among other things. I've been cooking and collecting recipes since I was in my teens and have a very big collection. I collect from magazines, friends, newspapers, brochures, advertising material, and product recipes, the net, recipe groups and a list of other places. If I've taken the recipes from the web or from a magazines, there should be a source but sometimes, over the years, it wasn't collected".


6 sl Bacon, cut into thin strips
1 lg Onion, cut into fine dice
1 lg Leek, white part only - sliced thin
1 lg Red potato, peeled and cut into 1/2inch dice
1 c Whipping cream
4 c Milk
1/2 c Bottled clam juice
4 c Packed young spinach leaves
16 Fresh oysters and their - liquor
7 oz Smoked oysters, well rinsed in cold water, gently patted dry
1/2 ts Salt
Freshly ground white pepper

  • Cook the bacon in a 3-quart pot over medium high heat until lightly browned, about 4 minutes.
  • Add the onion and leek and cook until softened, about 4 minutes, stirring often.
  • Add the potato, cream, milk and clam juice and bring to boil. Simmer, uncovered, until potato is just short of cooked, about 8 minutes.
  • The soup can be made ahead up to this point and refrigerated overnight. Gently reheat if chilled.
  • Add the spinach and fresh and smoked oysters and cook just until fresh oysters are cooked, about 1 minute.
  • Add additional clam juice if needed for consistency.
  • Season with salt and white pepper to taste. Serve immediately.

Need to know how to shuck an oyster? <click here>

Serves 4

Karen ( Ilyce )