Name: Oyster and Bacon Soup
Cook time: 25 min
Total time: 25 min
Ingredients: 1 lb about 450 g fresh oysters, shucked, with their liquor (juice); 1/2 lb about 225 g bacon, chopped into small pieces; 4 cups about 950 ml fish or seafood broth; 1 cup about 240 ml heavy cream; 1 teaspoon about 5 ml salt,or to taste

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Oyster and Bacon Soup

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Cook Time 25

Total Time 25

Servings

Calories 350 kcal

Ingredients

1 lb about 450 g fresh oysters, shucked, with their liquor (juice)
1/2 lb about 225 g bacon, chopped into small pieces
4 cups about 950 ml fish or seafood broth
1 cup about 240 ml heavy cream
1 teaspoon about 5 ml salt,or to taste

Instructions

Rendering the Bacon: In a large pot over medium heat, cook the chopped bacon until crisp and the fat has rendered. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.
Preparing the Oysters: Add the shucked oysters with their liquor to the pot containing the bacon fat. Cook over medium heat just until the edges of the oysters start to curl, indicating they are cooked through. This should take about 3-4 minutes.
Adding Broth: Pour in the fish or seafood broth and bring the mixture to a gentle simmer. Let it cook for about 5 minutes to allow the flavors to meld together.
Incorporating Cream: Reduce the heat to low and stir in the heavy cream, warming the soup without bringing it to a boil to prevent curdling.
Seasoning: Season the soup with salt, adjusting to taste. If desired, you can also add a pinch of black pepper or other carnivore-compliant spices at this stage.
Serving: Return the cooked bacon to the pot, stir well, and then ladle the soup into bowls. Serve hot, ensuring each serving is filled with oysters and sprinkled with crispy bacon.