Spinach and Oyster Chowder

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Created by consultant masterchef Colin Bussey... all Loch Fyne products available at www.lochfyne.com/shop !

Preparation time: 5
Cooking time: 10

Difficulty: Easy - for beginners
Serves: 4


500g Washed baby spinach
12 Loch Fyne oysters
15g Butter
2 Shallots peeled and finely chopped
200g peeled and cubed Red Rooster potatoes
800ml Fish stock
½ Lemon for juice
200ml Double cream
Small bunch of fresh tarragon, chopped
Maldon sea salt and freshly milled black pepper
3 Egg yolks


- Melt the butter in a medium size saucepan, add the shallots and soften without colour for 2 minutes
- Pour in the fish stock, add the potatoes and bring to the boil. Simmer until potatoes are cooked al dente
- Remove the diced potatoes and reserve
- Bring the pan of stock back to the boil, reducing the stock by a 1/3
- Add the spinach and cook for 30 seconds until spinach wilts
- Carefully liquidise the soup on high speed to get fine bright green liquor
- Pass through a fine mesh sieve ensuring that you get as much of the soup through the sieve as possible
- Place in a clean saucepan, reserve to one side
- Open the oysters straining the juices and keeping this liquor for the soup
- In a small saucepan, bring the oyster liquor to the boil, reduce the heat and simmer
- Whip 50ml of the cream to a soft peak, reserve
- Mix the remaining cream and egg yolks together
- Bring the soup to the boil, add in the potatoes, lemon juice and check seasoning
- Poach the oysters for 45 seconds in the oyster liquor, remove, reserve and strain the liquor into the soup
- Add the tarragon, egg yolk and cream into the soup and stir for 1 minute while it thickens (do not boil or the egg
yolk will scramble) check seasoning
To serve
- Divide 3 oysters into each of your soup bowls
- Gently ladle the bright green soup into your bowls
- Garnish with the whipped cream and serve immediately
- Serve with tomato flavoured bread
All products available at www.lochfyne.com


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