Oyster Soup, with Celeriac & Leek

Instructions:

Heat the butter and rapeseed oil in a large saucepan in preparation for your oyster soup

Add in all the vegetables for 5-10 minutes. Make sure you have the vegetables finely chopped as this will make for a smoother soup texture. Don’t overcook the vegetables, so keep the heat on medium.

Once the vegetables have softened add in the stock and the wine. Leave it to simmer for 20 minutes.

While your concoction is simmering, you can attack the oysters. What would an oyster soup be without oysters! Shuck all the oyster. It might be an idea to steam them or bake them for five minutes so that they are easier to open.

For the last two minutes drop the oysters in to the soup along with the oyster liquor and cream.

Serve your Achill Oyster soup immediately with lots of fresh crusty bread and butter.

You will need:

18 Achill Oysters
1 tablespoon of Donegal Rapeseed oil
400g celeriac
1 small onion
2 garlic cloves
1 small potato
1 glass of white wine
1 fish stock cube
1 large leek
2 sticks of celery