Oyster Fest 2015
2 tablespoons olive oil
1 large onion, diced
5 cloves garlic, minced (can be omitted, if needed)
Salt and pepper
5-6 large waxy potatoes, skins left on, large diced (I love yukon gold, but red potatoes will work too)
1 large sweet potato, large dice
8 cups broth- veggie or chicken both work
1/2 bunch of arugula, torn into smaller pieces (kale or other hearty greens will work too)
Optional garnish: baked oysters (see below for recipe), crispy bacon or prosciutto, crumbled feta cheese, sliced green onions, chopped parsley
Add the olive oil to a large pot or dutch oven heated over medium heat. Add the onions and garlic, and stir for 1-2 minutes until fragrant and the onions are softening. Sprinkle in some salt and pepper. Add the potatoes, and turn the heat up to medium-high. Stir for 3-4 minutes, while the potatoes develop some color but we're not cooking them through; if they start to burn, turn the heat back down to medium. Add the broth and simmer until the potatoes are fork tender, about 15 minutes depending on your dice size (pierce one with a fork, and if it easily goes through, move on to the next step!).
Using an immersion blender, blend the soup! I like to leave some nice chunks of potato, so I only blend it about halfway smooth, but if you want a silky smooth soup, feel free to keep going. Add the torn arugula and let simmer for 2-3 minutes while the flavors meld.
Ladle into individual bowls and top with optional garnishes.
This soup freezes well in a sealed container for up to 4 months.
Baked Oysters Ingredients:
1/2 cup cornmeal
1 teaspoon dried parsley
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
24 shucked oysters
Preheat the oven to 375 degrees. Line a baking sheet with foil, and spray with cooking spray, or oil with a bit of olive oil.
Mix the cornmeal and spices in a small bowl. Dredge the oysters, one at a time, in the mixture and place on the prepared baking sheet. Bake for 12-15 minutes, or until the cornmeal at the bottom is turning golden brown.