SERVES 4
2 tbsp olive oil
6 smoked streaky bacon
rashers, derinded and
chopped
2 large onions, peeled
and finely chopped
600g waxy potatoes,
such as Desiree or
Charlotte, peeled and
diced
100ml dry white wine
650ml chicken stock
(see page 243)
100g smoked oysters
(or smoked mussels)
3-4 tbsp double cream
12 fresh native oysters
black pepper
squeeze of lemon juice,
to taste
handful of flat -leaf
parsley, chopped
76 SOUPS AND BROTHS
Potato, b acon and
oyster soup
Bacon and oysters are a classic combination. In t imes past,
oysters were not regarded as a luxury ingredient t o serve
with Champagne. On the contrary, cooks added oysters to
bulk up soups, stew s and pie fillings. This soup w as most
likely thought of as a peasant dish, made w it h cheap but
flavourful ingredient s ... how times have changed.Heat the olive oil in a pan over a medium-high heat. Add the bacon
and fry, stirring occasionally, for 4-5 minutes until it begins to colour.
Add the onions and potatoes and stir frequently for another 5-6
minutes until the onions begin to soften.Pour in the wine and let bubble until reduced right Co v'n. Pour in the
stock and return to a simmer, then add the smoked oysters. Simmer
for another 10-15 minutes until the potatoes are soft.Ladle two-thirds of the soup into a blender and whiz until smooth.
Pour back into the pan and stir well to mix. Add the cream and bring
back to a simmer.Shuck the fresh oysters (for technique, see page 16), saving and
straining the juices. Tip the oysters and strained juices into the soup.
Simmerfor a minute, then taste and adjust the seasoning with a little
black pepper and lemon juice. (You probably don't need to add any
extra salt as the bacon and oysters are quite salty.) Ladle into warm
bowls and scatter over the parsley to serve.