Make an elegant soup of delicate oyster mushrooms paired with oyster mollusks, complemented by the fine anise flavor of fresh tarragon.
Special Diets:
Ingredients
Method
For the toasts, preheat the oven to 350°F.
Arrange baguette slices on a baking sheet and drizzle with oil and lemon juice.
Sprinkle with tarragon and season with salt and pepper.
Bake until toasts begin to brown, 6 to 8 minutes. Set aside.
For the soup, heat oil in a large pot over medium-high heat.
Add shallot and cook, stirring frequently, for 3 minutes or until aromatic and translucent.
Add pancetta and cook until browned, about 5 minutes.
Add leeks, mushrooms, potato, tarragon, salt and pepper and cook until vegetables are starting to brown lightly, about 5 minutes.
Stir in broth, chile flakes, oysters and 1/4 cup of their reserved liquor, and 1 1/2 cups water.
Cover and cook until the oysters are cooked through and the soup is flavorful, about 15 minutes.
Stir in parsley and simmer until potato and mushrooms are tender, about 5 minutes longer.
Ladle soup into bowls, garnish with toasts and serve immediately.
Nutritional Info
Serving Size
Calories
210
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.