Maple syrup is one of Canada’s most iconic sweet treats, loved for its unique flavour and natural origin. However,...
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Oyster, leek and Sortilège soup
INGREDIENTS :
24 fresh oysters in the shell
30 ml (2 tbsp.) Duck fat
1 onion, chopped
500 ml (2 cups) minced leek whites 2 minced garlic cloves
30 ml (2 tbsp.) Flour
60 ml (1⁄4 cup) Sortilège
750 ml (3 cups) fish stock
1 medium potato, peeled and diced
2 pinches of ground nutmeg
60 ml (1⁄4 cup) cream 35 %
250 ml (1 cup) of milk
Salt and freshly ground pepper, to taste
30 ml (2 tbsp.) Finely chopped parsley
PREPERATION :
- Brush and wash the oysters under cold water; open them and pour their juice into a bowl. Reserve the oysters. Pass the oyster juice through a sieve and set aside.
- In a heavy-based saucepan, melt the duck fat over low heat. Sweat the onion, leeks and garlic for 4 minutes. Add the flour, mix and continue cooking over medium heat for 2 minutes.
- Deglaze with Sortilège and reduce for 1 minute. Pour in the reserved oyster juice and mix well. Incorporate the fish stock. Stir and bring to a boil. Add the diced potatoes and nutmeg. Cover and simmer 10 to 15 minutes, or until the potatoes are cooked.
- Pour in the cream and milk and continue cooking for 5 minutes. Salt and pepper.
- Then add the reserved oysters and the flat-leaf parsley and continue cooking for 2 minutes, or until the edges of the oysters are lightly frizzy.
Related product
Pack of 5 Canadian Whiskey Liqueurs Sortilège with maple syrup - L'Original
Price: €147.99
Large box of Sortilège bottle at reduced price
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