Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 1 onion, finely chopped
- 2 large white potatoes, peeled and roughly chopped
- 85grams smoked oysters in sunflower oil, drained and rinsed
- 1L fish stock
- 5tablespoons whipping cream, save 1tbs to serve
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1tablespoons dry sherry, optional
Nutrition per serving
1250kJ / 300Cal
1250 Kilojoules or 300 Calories
14% of daily energy intake*
Protein
9.2grams
Fat
21.0grams
Carbs
17.2grams
Sugars
4.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This sophisticated soup is a perfect dinner party starter. No one will realise it’s actually quite simple to make.
Method
Step 1 of 4
Heat the olive oil in a large, heavy-based saucepan. Fry the onion over a low heat, covered, for 5-7 minutes until it softens, but is not brown.
Step 2 of 4
Add the potatoes, smoked oysters, fish stock, and cream, and season with a little salt and pepper. Bring the soup to the boil, then reduce to a simmer, partially cover, and cook for 20-25 minutes, until the potatoes are soft.
Step 3 of 4
Purée the soup until smooth (if you are using a blender, you may have to do this in batches; it is important not to fill the blender more than one-third full with hot liquid). Now pass it through a sieve so that it is completely smooth.
Step 4 of 4
Return the soup to the pan and heat it gently. Add the sherry (if using) and serve with a swirl of cream in the centre of the bowls and a sprinkling of pepper.
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