Does anyone have a great Oyster Soup Recipe please?

Blue Point Oyster Soup

Ingredients:

15 shucked oysters including oyster juice

3 endives

1 tablespoon unsalted butter

1 teaspoon sugar

1 tablespoon lime juice

1 cup fish stock (chicken stock can be used as a substitute)

½ cup sour cream

salt and pepper to taste

cayenne pepper to taste

1 lime for grating

Method:

Drain the juice from the oysters into a bowl, reserving it. Put the oysters in another bowl.

Cut off the core end of each endive, split the endives lengthwise, and cut the leaves into large julienne strips. In a large hot saucepan melt the butter and add the sugar, endives, and lime juice. Season the mixture with the salt and pepper and cook it over moderate heat for 15 minutes. Add the fish stock (or chicken stock) and the reserved oyster juice and cook the mixture for 15 minutes more. Add the sour cream, whisk the mixture well, and cook it for 5 minutes more.

Remove the soup from the stove and add the oysters. (The hot soup will just barely cook the oysters.) Add the cayenne pepper to taste and more lime juice if needed. Grate the lime over the soup before serving.

Serves 3.

If you wish to make more than 3 servings, you may double or triple ingredients and follow instructions accordingly.

Ingredients:

• 1 leek, sliced

• 1 small onion, diced

• 3 medium baking potatoes, peeled and cubed

• ¾ teaspoon salt

• 1/8 teaspoon white pepper

• 2 tablespoons butter

• 1 1/3 cups oyster liquor (add bottled clam juice to make up the balance, if necessary)

• 3 1/3 cups water

• 1 ½ cups small oysters, cleaned and shucked

• 1 cup half and half

Preparation:

In a large saucepan, sauté vegetables in butter until tender. Add to a blender along with water and oyster liquor and puree until smooth. Return puree to the pan and bring to a simmer. Add oysters and half and half; cook for 3-5 minutes, until the oysters have cooked through they will puff a bit. Serve hot.