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  • Oyster chowder with parsley and spinach
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    By Claus Meyer

    Oyster chowder with parsley and spinach

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    Servings: 6

    PREPARATION:

     
    • 1

      Open the oysters and place them in a bowl. Remember to check their smell and freshness and remove any shell pieces before putting them in the bowl.

    • 2

      Heat the chicken broth in a pot. Transfer it to a food processor and add 4 oysters with their juice, crème fraiche, parsley and spinach. Mix until you get a nice smooth green soup (save a little of the parsley for the toast).

    • 3

      Sift the soup and add a little salt, pepper and vinegar to taste before serving.

    • 4

      Toast the bread slices in a warm frying pan. Chop the shallot and parsley finely, fold in a little rapeweed oil, apple vinegar, salt and pepper.

    • 5

      Finally cut the 8 remaining oysters into smaller pieces and toss them into the salad. Place this on the warm slices of toast.

    • 6

      Heat the soup up without boiling it and eat with the warm slices of oyster toast.

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    This entry was posted in Claus Meyer, Episodes, Recipes by chef, S05 E08 Waters of Shells. Bookmark the permalink.
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  • Servings: 6

    PREPARATION:

     
    • 1

      Open the oysters and place them in a bowl. Remember to check their smell and freshness and remove any shell pieces before putting them in the bowl.

    • 2

      Heat the chicken broth in a pot. Transfer it to a food processor and add 4 oysters with their juice, crème fraiche, parsley and spinach. Mix until you get a nice smooth green soup (save a little of the parsley for the toast).

    • 3

      Sift the soup and add a little salt, pepper and vinegar to taste before serving.

    • 4

      Toast the bread slices in a warm frying pan. Chop the shallot and parsley finely, fold in a little rapeweed oil, apple vinegar, salt and pepper.

    • 5

      Finally cut the 8 remaining oysters into smaller pieces and toss them into the salad. Place this on the warm slices of toast.

    • 6

      Heat the soup up without boiling it and eat with the warm slices of oyster toast.

    Print Friendly
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