GOLDEN VALLEY, Minn. - Oyster stew is one of the many traditional holiday dishes serverd at this time of the year.
Chef Susan Dunlop from Joan's on the Park shares her version.
Joan's in the Park was named one of the best 100 restaurants in America for 2015 by Open Table. Joan's in the Park is located at 631 Snelling Avenue S. in St. Paul.
1/4 cup butter
3/4 cup chopped shallot
2 tbl chopped garlic
1/2 cup chopped fennel bulb
2 tbl flour
2 cups whole milk
2 doz oysters (shucked reserving the liquid)
1 tsp tabasco
1/2 tsp black pepper
2 tbl parsley
2 tbl chives
2 tbl tarragon
Salt to taste
Melt the butter in a small stockpot over low heat.
Add the shallot, garlic and fennel and cook for several minutes, stirring occasionally until shallot is soft and translucent.
Add the flour and raise the heat to medium and cook, stirring until the flour is absorbed into the butter and cooked through about 2 minutes.
Meanwhile heat the milk over low heat just to a simmer.
Using a wire whisk add the warm milk into the shallot mixture stirring constantly.
Immediately add the oyster liquid, Tabasco and black pepper and continue to stir.
Bring the liquid to a simmer and cook for about 3 minutes until the liquid thickens.
At this point you can hold the soup until you are ready to serve it.
When ready to serve, bring the soup back to the simmer add the oysters and cook until they just start to curl being careful to not over cook them. (about 3 minutes)
Add the parsley, chives and tarragon and 1 tsp of salt. Taste the soup and add more salt if needed.
Pour the soup into bowls and if desired, stir a little dab of butter into each bowl.