Читать книгу Gordon Ramsay’s Great British Pub Food - Gordon Ramsay - Страница 60

2 tbsp olive oil

6 smoked streaky bacon rashers, derinded and chopped

2 large onions, peeled and finely chopped

600g waxy potatoes, such as Desirée or Charlotte, peeled and diced

100ml dry white wine

650ml chicken stock (see page 243)

100g smoked oysters (or smoked mussels)

3-4 tbsp double cream

12 fresh native oysters

black pepper

squeeze of lemon juice, to taste

handful of flat-leaf parsley, chopped

Bacon and oysters are a classic combination. In times past, oysters were not regarded as a luxury ingredient to serve with Champagne. On the contrary, cooks added oysters to bulk up soups, stews and pie fillings. This soup was most likely thought of as a peasant dish, made with cheap but flavourful ingredients…how times have changed.