Watercress Soup with Oysters

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             FOOD FUNNY
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Thanks to Rosemary Zwick for this one:

First cannibal says, "I really hate my mother-in-law." The second
cannibal looks at the pot, then his friend and says, "Well then, just eat the noodles."

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             TODAY'S RECIPE
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Watercress soup has always been one of my favorite dishes for special
occasions, and the oysters in this version take it to a new level.

Watercress Soup with Oysters

4 Tbs (60 ml) butter
1 leek, white part only, finely chopped
1 medium onion, finely chopped
3/4 lb (335 g) potatoes, peeled and diced
1 bunch watercress, stems removed, chopped
5 cups (1.25 L) chicken, fish, or vegetable stock
Salt and freshly ground pepper to taste
1 pint (500 ml) farmed oysters, shucked, with their liquid

Heat the butter in a large pot over moderate heat and saute the leek and
onion until tender but not brown, about 5 minutes. Add the potatoes,
watercress, stock, salt, and pepper. Bring to a boil, reduce the heat
and simmer for 30 minutes. Puree the soup in batches in an electric
blender or food processor and return to the pot. Add the oysters and
their liquid and heat - do not boil - for 2 to 3 minutes. Serve immediately.
Serves 4 to 6.
Received on Mon Oct 13 20:18:34 2008