Chef Hernandez-Velasco Baquedano, who is the chef/partner at Corazon de Tierra in Ensenada, Baja California, Mexico shares this simple yet delicious recipe for Oyster Potato Soup.
- 8 Medium potatoes
- 36 Raw oysters with liquor
- 1 Head garlic (roasted and pureed)
- 3 green onions (sliced)
- ½ cup unsalted butter
- 2 cups heavy whipping cream
- As needed hot water
- Sea salt
Place potatoes in cold water and bring to a boil, reduce heat to a simmer and cook through potatoes until cooked.
Peel the skin off and mash the potatoes.
Heat butter over medium heat and cook the green onion with half of the garlic in a little of the butter.
Add the potatoes, lightly season with salt (like half of needed) and stir.
Add water and heavy cream.
Blend everything together while it is hot and add the oysters.
With the blender running add the rest of the butter and strain in a fine chinoise.
Blanch oysters for 8 seconds in boiling water.
Shock oyster in ice water, strain and set aside.
To serve, top soup with blanched oysters.
* I’m not writing the quantity of the water because it depends of the starch in the potatoes, the water should be enough to have a light creamy texture of the potato, not as light as a soup, but not as creamy as a puree. Lets say something in between, may be like a sauce.
* In the blender you can adjust texture if needed, adding more hot water with the blender on.