Irish Leek and Potato Soup with oysters
2 tablespoons vegetable oil 2 cups leeks (about 2 medium leeks), chopped 2 stalks celery, diced 1 small onion, diced 2 cloves garlic, minced 4 medium white potatoes, coarsely chopped (peeled, if desired) 4 cups vegetable stock or water 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon dried thyme 1 1/2 cups light cream or milk 1/4 cup fresh herbs ( parsley, dill, or tarragon, chopped) 2 dozen shucked oysters with their juice Servings 6 - 8 In a large saucepan, heat the oil and add the leeks, celery, onion and garlic. Saute over medium heat for about 7 minutes, until the vegetables are soft. Stir in the vegetable stock or water, potatoes, salt, pepper and thyme; bring to a boil. Simmer over medium heat for 20 to 30 minutes, until the potatoes are easily pierced with a fork. Add the light cream and herbs, and return to a light simmer, stirring occasionally. To thicken, either mash the potatoes against the side of the pan with the back of a spoon, or puree batches of the soup in a blender or food processor. Cut the oysters in bite size pieces. Add the oysters and juice, and remove the soup from the heat and let sit a few minutes before serving. Serve with warm bread. This and many more Irish recipes can be found on the Ireland Page at http://freepages.genealogy.rootsweb.com/~irelandlist The oysters were my idea. Arnold W. Roepken in Bellmore, NY Return to WOMEN Main Return to BROOKLYN Main