Oyster Stew with Sweet Potato and Leeks
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Body+Soul, December 2009
- Prep Time 10 minutes
- Total Time 25 to 30 minutes
- Yield Serves 4
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Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon safflower oil
- 1 tablespoon minced fresh ginger
- 1 leek, white and light green parts only, cut in 1/4-inch dice and washed
- 1 medium sweet potato, 6 ounces, peeled and diced 1/4-inch thick
- 2 tablespoons all-purpose flour
- 3 cups fat-free milk
- 13 shucked oysters, liquor saved
- Coarse salt and freshly ground pepper
Directions
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Melt butter and oil in a medium saucepan on medium heat. Add ginger, leeks, and potato; cook, stirring occasionally until soft, 10 to 15 minutes. Stir in flour; cook for 1 minute.
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Raise heat to medium-high and slowly pour in milk and reserved oyster liquor (1/4 cup), whisking constantly. As soon as bubbles begin to form around the edges of the pan, gently stir in oysters and cook just until set, about 2 minutes. Season to taste with salt and pepper. Divide among bowls.
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