“As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.” ~ Ernest Hemingway, A Moveable Feast
Today’s blog features a RECIPE. 😉
At the local farmers’ markets on Friday I bought two dozen small sweet fresh oysters on the half shell. I ate a dozen that day, and kept some over to make soup.
The local oyster growers, who farm the Brunswick River, are ecstatic that this Spring has been so dry. No rain means that the salinity levels near the mouth of the river are high, and the oysters are thriving, growing plump and fat quicker than ever!
Oyster soup is something one of my Asian friends introduced me to. This recipe isn’t the creamy kind of chowder you might have tried. Instead this soup is clear, with a silky texture. It’s packed full of protein and the goodness of the bone broth, loads of zinc, calcium, iron and omega-3 fatty acids from the oysters, and plenty of vitamins, minerals and fibre from the vegetables. The soup is quick to make, and easy to digest, making it perfect for stressed or busy people. Because of all the zinc, protein and Vitamin C it is also good as an immune booster. (Zinc is brain food. Good for cognitive function, vision and sense of smell. Very important if you happen to be psychic…)
The taste marries earth and sea, and the simple flavours are quite hearty. Happily it is also low in fat, carbs and calories, while being very nourishing. It’s the perfect kind of meal for me right now while I’m weathering my two days of horror Lyme drugs. And it’s delicious, too.
Ingredients to serve one:
6 large or 12 small fresh oysters, 2 cups of good quality bone broth (you could use fish stock, chicken, beef or any other favourite flavour base) I have an easy recipe for chicken bone broth here and one for beef bone broth here, 1/2 cup of broccoli in small florets, 1 tablespoon of finely sliced carrot, 3 green beans chopped into small rounds, 1 tablespoon of green onion/spring onion/scallion finely chopped, 1/2 teaspoon finely chopped garlic, 1 tablespoon of coriander (cilantro) finely chopped, 1 teaspoon of sherry, a dash of soy sauce, salt and pepper to season
Note – I also sometimes throw in a little fresh ginger too!
Place stock in a saucepan and heat over a medium flame. Add chopped vegetables and garlic, and cook for three minutes.
Add oysters and any liquor from shells and cook for another two minutes.
Now add soy sauce, sherry, salt and pepper. Ladle into serving bowl and top with freshly chopped herbs.
Enjoy on its own, or with some good bread.