Oysters Velouté with Paprika Oil
Oysters Velouté with Paprika Oil is a creamy, luxurious French soup perfect for winter. This delicate recipe combines fresh oysters, aromatic spices like cumin and saffron, and rich cream, topped with sour cream, dill, and a drizzle of paprika oil for an extra burst of flavor.
Servings: 6
Calories: 428kcal
Ingredients
- 2 ounces butter
- 2 tablespoons vegetable oil
- 1 cup carrots, diced
- 1 cup onions, chopped
- 1 cup celery heart, diced
- 5 cloves garlic, minced
- 3 ounces flour
- 2 teaspoons ground cumin
- 2 teaspoons ground fennel
- 1 gram saffron
- 2 medium bay leaves
- 1 cup dry white wine
- 4 cups fish stock
- 1 pound fresh oysters, without the shell
- 1 cup whipping cream, 35% fat
- 2 cup diced potatoes
- Sea salt and white pepper, to taste
GARNISH
- 6 tablespoons sour cream
- 6 sprigs dill
- Paprika oil to drizzle
Instructions
- Make the soup: Warm up the vegetable oil and the butter in a saucepan on low heat. Sweat the onion, carrots, celery, and garlic for five minutes. Stir frequently to avoid browning the vegetables. Add the flour, cumin, fennel, saffron, and bay leaves. Stir and deglaze with one cup of white wine. Gradually whisk in the fish stock. Simmer for 20 minutes on low to medium heat.
- Using a blender, process half of the oysters and reserve the other half for garnish. Dice and reserve the remaining oysters in the refrigerator. Add the processed oysters to the soup and let cook for 5 minutes. Add the cream and the diced potatoes. Add salt and white pepper, according to taste.
- Finish: When ready to serve, remove the bay leaves from the soup, add the raw diced oyster and cook for two minutes. Serve garnished with sour cream, dill and cold paprika oil.
Video
Notes
Note: If you like the consistency, you are done. For a thicker soup, add a little bit of cornstarch, dissolved in cold water to the boiling soup. It will thicken the soup. If it is too thick, add the reserved juice to make it thinner.