• Friday, May 26, 2017

Garlic Soup

Green Garlic Soup with Shigoku Oysters and Croutons
April 18, 2014
Ingredients

Soup:
1 quart of chopped green garlic
2 Yukon Gold potatoes, peeled and chopped
2 sweet onions, chopped
2 leeks, chopped
2 bay leaves
1 bunch of thyme
3 tbsp butter
2 tbsp olive oil
3 pints chicken stock
1 pint cream
salt and pepper, to taste

 

Tempura-fried Shigoku oysters:
2 dozen shucked oysters (your favorite oysters may be substituted)
1 cup of all-purpose flour
1/3 of a cup of cornstarch
1 tsp of baking soda
1/2 cup of carbonated water
pinch of salt

 

Mirepoix garnish:
2 sweet carrots, small dice
6 red pearl onions, peeled and cut in half
2 stalks of celery, julienned
2 tbsp of olive oil
1/2 tbsp of butter
juice of one lemon
salt, to taste

 

Persillade croutons:
12 planks of long bias cut bread
1/2 cup of parsley leaves
1 tbsp of sliced garlic
1/2 cup shaved Parmesan
2 tbsp olive oil
salt and pepper to taste

Directions

Serves: 6–8

Soup:
Place a medium-sized pot on low heat. Add the butter and olive oil. Sweat the green garlic, potatoes, onions and leeks until translucent. Make a sachet out of the bay leaves and thyme, and add it to the pot. Add all the chicken stock next and bring to a boil. Once boiling, reduce to a simmer and cook until all vegetables are very tender. Next, slowly whisk in the cream. Continue simmering for another ten minutes. Once finished, remove the sachet and puree all the ingredients. Then pass the soup through a fine-mesh sieve into a clean pot. Adjust the seasoning with salt and pepper, and keep warm until ready to serve.

Oysters:
Start by bringing some frying oil to about 350°F in a high-sided pot.

Place all dry ingredients in a bowl. Gently whisk in the water. Do not overmix. Next, submerge the oysters in the batter. Using a pair of tongs, grab the oysters one at a time and place in the fryer. Once the oysters become lightly golden, remove and place them onto paper towels and immediately season with salt.

Mirepoix garnish:
Lightly sauté the carrots in olive oil. Finish with a little butter, and season with salt and a touch of lemon juice. Repeat the same method for the onions separately. For the celery, just add to iced water. This will allow them to become a little more crispy and add a great texture to the overall dish.

Croutons:
Brush the bread on both sides with the olive oil, and place on a sheet pan lined with parchment.  Evenly spread all the ingredients across the top of the bread, and lightly sprinkle with salt and pepper. Place in an oven preheated to 350°F. Bake for about 5 to 6 minutes, or until golden brown.

 

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