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Herbsaint-Poached Oyster Soup


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#1 TheLoucheyMonster!

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Posted 12 December 2011 - 03:48 PM

Here is another for you oyster lovers:


This soup is "creamy" while being relatively low-fat; it's thickness comes from puréed potato rather than heavy cream, and resembles a warm Vichyssoise until the heavenly liquor-poached oysters go in.

The recipe comes to us from Chef Hubert Sandot of Martinique Bistro.



  • 2 medium-large russet potatoes, rinsed, peeled and quartered
  • 2 tablespoons unsalted butter
  • 2 cups of chopped leeks, white part only (rinse carefully to remove grit)
  • Salt and white pepper to taste (preferably freshly ground)
  • 4 cups homemade chicken stock
  • 1/2 cup oyster liquor (if available)
  • 16 large oysters
  • 1/3 cup Herbsaint (or Pernod)
  • 1 cup water
  • Chopped chives, for garnish
  • Tabasco
Cook the potatoes until tender. In a medium-sized saucepan, melt the butter and sweat the leeks for 3 minutes, stirring constantly. Add the chicken stock and oyster liquor if available, then add the cooked potatoes and simmer over medium heat for 10 minutes.

Pour the mixture into a food processor and pur&ecute;e at the lowest speed at first, gradually increasing to high speed until the texture is smooth and creamy. Be VERY careful blending hot liquids! Season the soup to taste with salt and white pepper, then set aside and keep hot.

Heat a large nonstick skillet, then pour the oysters into it quickly. Keep the skillet on high heat, shaking the contents, for 1 minute; then add the Herbsaint and ignite. Be very careful doing this. Shake the skillet until the flame goes out, then add the water and poach for 1 minute. Discard the poaching liquid.

Pour the soup into hot bowls, then place 4 oysters on top of each serving. Make a fancy design with the chopped chives, and drops of Tabasco sauce. Impress your guests.

YIELD: 4 servings

http://www.gumbopage...-herbsaint.html

Enjoy! :cheers:



#2 Absomphe

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Posted 12 December 2011 - 03:54 PM

:dribble: :dribble: :dribble: :dribble: :dribble: :dribble: :dribble: :dribble: :dribble: :dribble:

Yes, I'm Krinkles the Clown on an absinthe a beer bender.

You got a problem with that?


#3 baubel

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Posted 12 December 2011 - 04:08 PM

Oyster liquor?

A little technological fix to a spiritual problem.


#4 TheLoucheyMonster!

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Posted 12 December 2011 - 04:29 PM

Thats just the liquid in the shell the critters live in.


(Unless some crazy distiller wants to ferment and rectify the little bastards. ) :twitchsmile:

Edited by TheLoucheyMonster!, 12 December 2011 - 04:34 PM.


#5 Père Ubu

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Posted 12 December 2011 - 05:04 PM

Absinthe substituting for Herbsaint must be a circle of life thing. :)

#6 Père Ubu

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Posted 12 December 2011 - 05:21 PM

shared

#7 OMG_Bill

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Posted 12 December 2011 - 06:39 PM

Sounds delightful LM.
Thank you! *smile*
Some folks may cringe each time I use the term "Booze" regarding these high quality drinks.
I mean no offense. There are bottles of extraordinary booze out there. I've tasted a few. Relax.

#8 baubel

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Posted 12 December 2011 - 07:40 PM

Thats just the liquid in the shell the critters live in.


(Unless some crazy distiller wants to ferment and rectify the little bastards. ) :twitchsmile:



Ah, I thought someone was out there making oyster brandy or oyster bitters (when available). Shows y'all what I know. Damn desert life.

A little technological fix to a spiritual problem.


#9 Artemis

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Posted 12 December 2011 - 08:25 PM

I was recently told about an oyster beer here in Louisiana. It came out of a contest held by Abita (north of the lake) for amateur brewers. Apparently it won.

Herbsaint (as re-engineered, thanks to Green Imp) tastes a damned sight better than most absinthe. But that has more to do with mugwort than with oysters.

I'll take my oysters deep fried, with any beer, but mo betta beer is betta.

Edited by Artemis, 12 December 2011 - 08:29 PM.


#10 Père Ubu

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Posted 12 December 2011 - 09:02 PM

Green Imp Herbsaint is good. Specially when served and louched by the Green Imp himself.

#11 TheLoucheyMonster!

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Posted 12 December 2011 - 09:30 PM

I was recently told about an oyster beer here in Louisiana. It came out of a contest held by Abita


I found an article about that one Here

Did some quick searching and found some oyster stouts:

From Harpoon: link
and Porterhouse link
Marston's here
and more out there. So I guess someone is fermenting the little bastids. :twitchsmile:

#12 Père Ubu

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Posted 13 December 2011 - 04:03 AM

The FBI ain't got shit on you when it comes to info gathering.

#13 TheLoucheyMonster!

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Posted 13 December 2011 - 11:51 AM

I'm just an enthusiastic cub reporter and junior researcher, who likes to find new stuff.






Or that's my cover story for the Wormwood Intelligence Agency, which may or may not exist. :secret2:

#14 thegreenimp

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Posted 13 December 2011 - 05:39 PM

If you catch it on the right day, the Herbsaint Tomato/Shrimp bisque at Herbsaint in Nola, isn't too bad.

I usually bring an Herbsaint glass, and some old bottles when I go there, just to keep the obsessive theme going. :devil:

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At the close of the day drink an Herbsaint Frappé,...Legendre Herbsaint, always served when absinthe is called for.
The History of Legendre Herbsaint

#15 Père Ubu

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Posted 13 December 2011 - 07:59 PM

You have an obsession? Hadn't noticed. ;)

#16 Absomphe

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Posted 14 December 2011 - 05:28 AM

Me neither. :rolleyes:

Yes, I'm Krinkles the Clown on an absinthe a beer bender.

You got a problem with that?


#17 Artemis

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Posted 14 December 2011 - 02:44 PM

I found an article about that one Here


That's it. My niece told me about it, but I didn't pursue it. It sounded nasty, not to mention unworkable.

In high school one of my friends liked to bring a small bottle of raw oysters to school, chew one up and wait for a girl to approach the water fountains, then he would hock the thing up into the adjoining fountain with much sound and fury. Yeast are probably just as squeamish about oyster protein in their porridge, not to mention the salt which allegedly improves the "mouthfeel".

Edited by Artemis, 14 December 2011 - 02:47 PM.



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