Cold cucumber soup with louisiana oysters on the half she

8 servings

Ingredients

Quantity Ingredient
1.00 tablespoon olive oil
1.00 cup minced onions
1 salt; to taste
1 freshly-ground black pepper; to taste
1.00 tablespoon chopped garlic
6.00 large cucumbers; peeled, seeded,
1 and diced
10.00 cup chicken stock
1.00 cup plain yogurt
½ cup extra-virgin olive oil
1 juice of two lemons
¼ cup minced shallots
24.00 louisiana oysters on the half shell
1.00 ounce osetria caviar
1.00 tablespoon finely-chopped freshly parsley leav; es

Directions

In a 1-gallon saucepan, heat the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute for 2 minutes. Add the garlic and cucumbers. Season with salt and pepper. Saute for 4 to 6 minutes, or until wilted. Add the stock and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes. Remove from the heat, using a hand-held blender or food processor, puree until smooth.

Chill the soup completely. Stir in the yogurt. Season with salt and pepper. Refrigerate until ready to use. In a small mixing bowl, whisk the olive oil and lemon juice together. Whisk in the shallots. Season with salt and black pepper. To serve, ladle the soup into eight bowls. Arrange three of the oysters around each bowl of the soup.

Drizzle the sauce over each oyster. Garnish each oyster with the caviar. Garnish the soup with parsley. This recipe yields 8 servings.

Comments: The original recipe title as listed is "Cold Cucumber Soup With Louisiana Oysters On The Half Shell And Osteria Caviar".

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B33 broadcast 05-20-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

06-03-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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