Saffron oysters soup recipe 4589 22eeee6b-d369-4ee7-9f83-fda5cce98e4a Crazy Leeks Crazy Leeks 8/21/2019 8:41:46 a.m. 0 0 30 4 Plats principaux Weekday recipes Soups and creams Leeks
Saffron oysters soup

Saffron oysters soup

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15
15
4
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Ingredients
  • 24 oysters with its juice
  • 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
  • 125 ml (1/2 cup) of white wine
  • 250 ml (1 cup) of 15% cooking cream
  • A pinch of saffron
  • Pepper up to taste
Preparation
Side-by-side mode
  • Open and drain oysters while keeping its juice aside. Sieve its juice. In a casserole, heat an equivalent mix of butter and oil. When the butter-oil mixture is hot, set sliced leeks in the casserole and fry at low heat until translucent.
  • Pour oysters juice in the casserole and add oysters. Cook for about 30 seconds to 1 minute. Add white wine and cream. Season and bring toa boil.
  • Maintain simmering 30 seconds then remove from heat.

Saffron oysters soup

Ingredients
  • 24 oysters with its juice
  • 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
  • 125 ml (1/2 cup) of white wine
  • 250 ml (1 cup) of 15% cooking cream
  • A pinch of saffron
  • Pepper up to taste
Preparation
Side-by-side mode
  • Open and drain oysters while keeping its juice aside. Sieve its juice. In a casserole, heat an equivalent mix of butter and oil. When the butter-oil mixture is hot, set sliced leeks in the casserole and fry at low heat until translucent.
  • Pour oysters juice in the casserole and add oysters. Cook for about 30 seconds to 1 minute. Add white wine and cream. Season and bring toa boil.
  • Maintain simmering 30 seconds then remove from heat.

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