Oyster and Fennel Soup

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Recipe courtesy of Chef Anne Kearney

Peristyle
1041 Dumaine St
New Orleans, La
593.9535

Oyster and Fennel Soup

Oyster and Fennel base:

2 Tbs peanut oil
1 1/3 cup small diced onion
2/3 cup samll diced fennel bulb (I like to utilize the stem for a more uniform dice.)
2/3 cup samll diced celery
1 1/2 tsp minced garlic
1 cup Pastis, Pernod, or Richard
3 Tbsp flour
1/2 gallon Oyster liquor, fish stock or water
salt and pepper

Heat the oil in a large soup pot. Add the onions, fennel and celery, cooking slowly unitl tender. Do not color. Add the garlic and cook for 1 more minute. Add the Pastis carefully becasue it will flame. Stir constantly while the liquor burns off to prevent it from burning the vegetables.
When Flame dies, dust he vegetables with flour and stir for 2-3 minutes while the flour cooks out. Add the oyster liquor. Bring to a boil, reduce to a simmer and cook for 30 minutes. Cool ad stoer properly.

To finish the soup:

48 medium shucked oysters, 6 each
1 cup heavy cream to add to upon reheating the entire batch
2 Tbsp cup chopped fresh tarragon
2 Tbsp chopped fresh chives
2 Tbsp choppe fresh parsley

Heat 8 oz of soup base per person until boiling and add 6 oysters each. Cooking until they begin to curl, add a shot of cream, herbs and season.

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