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🍽️ Creamy Oyster Foam Soup with Crispy Toast

188 kcal · 30 min · 4 servings

Ingredients

• 1 shallot
• 1 garlic clove
• 100 g celeriac
• 12 oysters
• 1 tbsp butter
• 100 ml dry white wine
• 400 ml fish stock
• 100 ml whipping cream
• sea salt
• cayenne pepper

Instructions

1. 1. Peel the shallot and the garlic.
2. 2. Dice the shallot, the garlic, and the celery into small cubes.
3. 3. Carefully separate the oyster meat from the shell.
4. 4. Rinse the oyster meat and let it drain well.
5. 5. Heat butter in a pan.
6. 6. Sauté the chopped vegetables in the hot butter for a short time.
7. 7. Cook the vegetables until they are soft but still pale.
8. 8. Add the oyster meat to the pan.
9. 9. Sauté the oyster meat briefly.
10. 10. Deglaze the pan with the wine.
11. 11. Pour in the meat broth.
12. 12. Let the mixture simmer gently on low heat for about 10 minutes.
13. 13. Stir in the cream.
14. 14. Add more broth if necessary.
15. 15. Let the liquid reduce slightly until it thickens.
16. 16. Puree the soup with a hand blender until it is creamy and frothy.
17. 17. Season the soup to taste with sea salt and cayenne pepper.
18. 18. Serve the soup with toasted bread, if desired.
19. 19. Add mixed pepper.

Nutrition per serving

• kcal: 188
• Protein: 10 g · Fett/Fat: 12 g · Carbs: 4 g