🍽️ Creamy Potato Soup with Oysters

Name: Creamy Potato Soup with Oysters
Total time: 30 min
Yield: 4 servings
Ingredients: 8 oysters (opened and the oyster liquid collected); 300 g potatoes (mealy cooking); 3 shallots; 2 tbsp rapeseed oil; 600 ml poultry broth; salt; pepper (from the mill); 80 g sour cream; 200 g whipping cream; 2 tbsp butter; parsley (for garnishing); 1 truffle; truffle oil (for drizzling)

485 kcal · 30 min · 4 servings

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Ingredients

8 oysters (opened and the oyster liquid collected)
300 g potatoes (mealy cooking)
3 shallots
2 tbsp rapeseed oil
600 ml poultry broth
salt
pepper (from the mill)
80 g sour cream
200 g whipping cream
2 tbsp butter
parsley (for garnishing)
1 truffle
truffle oil (for drizzling)

Instructions

1. Wash the potatoes thoroughly. Peel them thinly or scrub them clean. Cut the potatoes into small cubes.
2. Peel the shallots. Cut them into fine cubes.
3. Heat oil in a large pot. Add the shallots and potatoes. Sauté the vegetables briefly.
4. Deglaze the vegetables with poultry broth. Simmer the soup on low heat for about 30 minutes until the potatoes are soft.
5. Stir in the sour cream and cream. Let the mixture simmer gently for another 5 to 10 minutes.
6. Puree the soup in a blender until it is fine and smooth. Strain it through a fine sieve to remove any lumps.
7. Season the soup with salt and pepper to taste.
8. Pour the oyster juice through a fine sieve into the soup.
9. Heat butter in a small pan. Sauté the oysters in the hot butter for about 1 minute.
10. Season the oysters with salt and pepper.
11. Warm the serving plates. Fill the hot soup into the plates.
12. Distribute the oysters evenly over the soup.
13. Drizzle some truffle oil over the soup.
14. Shave fresh truffle thinly over the soup.
15. Garnish the soup with fresh parsley. Serve immediately.

Nutrition per serving

kcal: 485
Protein: 13 g · Fett/Fat: 38 g · Carbs: 28 g