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Release date: 12/28/2004.

You'll find this recipe in it, From AN EXALTATION OF SOUPS,
copyright © 2004
by Patricia Solley,
Published by Three Rivers Press.

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Oyster Cream Soup with Lemony Carrots

A thick, tangy soup to serve as a warming lunch or light supper with lots of bread and salad; serve hot to 6 people.

Boil the carrots until tender. Drain, slice thinly and mix with lemon juice and oil. Refrigerate.

Melt the butter in a large saucepan over medium-low heat. Add onions and garlic and cook until translucent--about 10 minutes. Add the tomatoes, increase heat, and cook until thickened, stirring occasionally, about 10 minutes. Stir in the basil and thyme, salt, pepper, and cayenne to taste. Cook until all the moisture has evaporated, then puree in a blender or food processor. At this point, you can refrigerate until ready to serve. Overnight just makes it better.

When ready to eat, stir the onion mixture into a saucepan with the milk and cream and bring to a boil. Reduce heat, adjust season, and add the carrots with marinade. Add the whole jar of oysters, liquid and all, and poach until just opaque--about 2 minutes.

Ladle into flat soup bowls and garnish with the basil leaves--or swirl a teaspoon of pesto through each bowl.