Ingredients with Measurements:
- 6 slices of bacon, chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 cups of chicken broth
- 1 cup of heavy cream
- 1/2 teaspoon of dried thyme
- 1/4 teaspoon of cayenne pepper
- 2 cans of oysters, drained
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 5 minutes.
3. Pour in the chicken broth and bring to a simmer. Add the dried thyme and cayenne pepper, and season with salt and pepper to taste.
4. Add the drained oysters to the pot and simmer for 5-7 minutes, until the oysters are cooked through.
5. Using an immersion blender or a regular blender, puree the soup until smooth. Be careful when blending hot liquids.
6. Return the pureed soup to the pot and stir in the heavy cream. Simmer for another 5 minutes, until the soup is heated through.
7. Serve the soup hot, garnished with the crispy bacon and additional thyme leaves if desired.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Simmer over medium heat
Serving size:
4 servings
Nutritional information:
Calories: 387
Fat: 33g
Carbohydrates: 9g
Protein: 14g
Substitutions for ingredients:
- Instead of chicken broth, you can use vegetable broth or seafood broth.
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of dried thyme, you can use fresh thyme.
Variations:
- Add diced potatoes or corn to the soup for a heartier meal.
- Use smoked oysters for a smoky flavor.
- Add chopped celery and carrots for extra vegetables.
Tips and tricks:
- Be careful when blending hot liquids. Use an immersion blender or let the soup cool slightly before blending in a regular blender.
- If you prefer a chunkier soup, skip the blending step and leave the oysters whole.
- Serve the soup with crusty bread for dipping.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with crispy bacon and thyme leaves.
Garnishes:
Crispy bacon and thyme leaves
Pairings:
Serve the soup with crusty bread and a side salad.
Suggested side dishes:
Crusty bread and a side salad
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or heavy cream to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure to cook the oysters until they are fully cooked through.
- Store any leftover soup in the refrigerator and consume within 3 days.
Food history:
Bacon and oyster stew is a classic Southern dish that dates back to the early 1900s. Oysters were a popular food in the South, and bacon was a common ingredient in many dishes.
Flavor profiles:
Creamy, savory, and slightly spicy
Serving suggestions:
Serve the soup hot with crusty bread and a side salad for a complete meal.
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