Lyonnaise Oyster Stew
Submitted by Healy
Lyonnaise oyster stew blends pureed leek and potato soup with cream, nutmeg, and fresh oysters, served with golden croutons and shredded Gruyere on the side.
YIELD
6 servingsPREP
30 minCOOK
45 minREADY
75 minThis French-inspired oyster stew starts as a classic Lyonnaise potato-leek soup, pureed silky smooth, then gets finished with cream, a hint of nutmeg, and a pint of fresh oysters that curl in the hot broth just before serving.
Five cups of finely diced leeks cooked in butter form the aromatic backbone. The potatoes simmer alongside until tender, then everything gets drained and pureed with just enough of the reserved cooking liquid to reach a velvety consistency. That cooking liquid is full of starch and leek flavor, so nothing goes to waste.
The oysters go in at the very end and cook only until their edges curl. Overcooked oysters turn rubbery and lose their briny sweetness, so keep the heat gentle and watch them closely.
Homemade croutons fried in butter and oil, plus a bowl of shredded Gruyere on the side, turn this from soup into an event.
Pro Tips
- Rinse the leeks thoroughly between every layer. Sand hides in there and will ruin the texture of the puree
- Save all the cooking liquid when you drain the vegetables. You’ll add it back gradually during pureeing for the right consistency
- The oyster liquor (the liquid they come packed in) goes into the stew too. It’s concentrated ocean flavor
- Serve immediately once the oysters are added. They continue cooking in the hot soup even in the bowl
Variations
- Use clams or mussels instead of oysters for a different shellfish take
- Swap Gruyere for sharp white cheddar if you prefer a more assertive cheese
- Skip the cream and finish with a drizzle of good olive oil for a lighter version
Ingredients
Directions
Trim off root ends and most of green part of leeks.
Reserve white part plus a small part of green.
Split in half and rinse thoroughly between leaves.
Cut leeks lengthwise into thin strips and then crosswise into very small cubes.
There should be about 5 cups.
Peel potatoes and cut them lengthwise in half.
Cut each half crosswise into very thin slices.
There should be about 4 cups.
Heat butter in a large saucepan and add chopped leek.
Cook, stirring often, about 5 minutes.
Add potatoes and water and bring to boil.
Salt and pepper to taste.
Simmer 20 minutes.
Drain in colander, reserving liquid and solids.
Heat oil and butter in heavy skillet and add bread cubes.
Cook, stirring, until cubes are golden brown.
Drain in sieve.
Process leek and potato solids thoroughly while adding small amounts of reserved cooking liquid.
Add only enough liquid to make a fine puree.
Combine purée with remaining liquid in saucepan and bring to simmer.
Add cream and salt and pepper to taste.
Add nutmeg and heat thoroughly.
Add oysters with their liquor and cook briefly, just until oysters curl.
Serve sprinkled with parsley, with croutons and cheese on the side.
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