Oyster soup with pearl couscous
Recipe
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20 minutes
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60 minutes
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80 minutes
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4 persons
Oyster soup? Delicious! Especially when you give the soup a surprising flavour twist thanks to the Big Green Egg. You only add raw oysters to this creamy and flavourful soup at the last moment, and a lukewarm oyster from your kamado goes into each glass as a finishing touch, because oysters are not only very tasty raw, you can also prepare oysters in countless ways with your Big Green Egg. Oysters and the Big Green Egg are therefore a perfect match.
INGREDIENTS
Soup
- 50 g pearl couscous
- 12 saffron threads
- 3 shallots
- ¼ fennel bulb
- 1 tbsp extra virgin olive oil
- 300 ml white wine
- 500 ml whipping cream
- 500 ml whole milk
- 2 tbsp crème fraîche
- 8 oysters
- ¼ lime
Garnish
- 4 oysters
- 2 sprigs of chives
IN ADVANCE
- Ignite the charcoal in the Big Green Egg and heat, with the Stainless Steel Grid, to a temperature of 200°C.
- Meanwhile, cook the pearl couscous according to the instructions on the packet, adding the saffron threads to the cooking water.
- Peel and finely chop the shallots. Put the fennel leaves to one side to use for garnish and cut the fennel into cubes of about 5 millimetres. Drain the pearl couscous, mix in the olive oil and set aside.
PREPARATION
- Place the Cast Iron Dutch Oven on the grill and add the shallot, fennel and white wine. Close the lid of the EGG and wait for the wine to boil. Let the wine reduce to about half in 8-10 minutes.
- Pour the whipping cream and milk into the pan and stir in the crème fraîche. Wait for the liquid to boil and reduce to two-thirds in 10-15 minutes. Meanwhile, shuck the oysters for the soup and garnish.
- Remove the Dutch oven from the EGG and add the 8 oysters to the soup. Blend with a hand blender, and add pepper and salt to taste.
- Divide the pearl couscous between four champagne coupe glasses. Use a ring mould for this, if necessary. Fill the glasses with cooked pearl couscous, after which you place the mould in the glass and remove it. This way the edges of the glasses stay nice and clean.
- For the garnish, place the oysters in their bottom shell halves on the grill and heat for about 2 minutes until they are lukewarm. Cut the chives in half.
- Add lime juice to taste to the oyster soup, ladle into a measuring cup with a pouring spout and pour into the glasses. Garnish the soup with the lukewarm oysters from the Big Green Egg, the fennel leaves kept aside and the chives.
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