This oyster soup bursts with the heady flavors of the sea. Rather than heavy cream, this recipe uses pureed rice to add body and the mellow sweetness needed to balance the oysters. It makes an elegant starter for a dinner party.
Make Ahead Tip: Prepare through Step 2. Refrigerate the vegetable garnish (Step 1) and puree (Step 2) in separate covered containers for up to 8 hours.
Tips: To clean leeks, trim and discard green tops and white roots. Split leeks lengthwise and place in plenty of water. Swish the leeks in the water to release any sand or soil. Drain. Repeat until no grit remains.
Check sodium carefully when using clam juice because the amount of sodium can vary dramatically between brands. We use Bar Harbor clam juice with only 120 mg sodium per 2-ounce serving.
1/2 starch, 1 vegetable, 1/2 medium-fat meat