Wine Pairing - CASILLERO DEL DIABLO Chardonnay &

Cream of Oyster Soup

Back Back

INGREDIENTS

1 red onion
125 g pancetta or bacon
30 fresh oysters
100 cc dry white wine
1 can evaporated milk
1 cup fish stock
Oil for cooking

PREPARATION

Image Cream of Oyster Soup

Slice the onion and sauté it with the pancetta until it sticks to the bottom of the pot. Add 26 oysters (leave 4 for the garnish). Stir in the wine and let the liquid reduce by half. Add the evaporated milk and the fish stock.

Let simmer, stirring frequently, and reduce until it reaches the desired creaminess.

Serve hot in a bowl and top each with a fresh oyster.

BACK TO TOP BACK TO TOP Back Back
View all recipes

MORE RECIPES

Shrimp Tartare
Shrimp Tartare + CASILLERO DEL DIABLO
Sauvignon Blanc
Roast Beef with creamy rice
Roast Beef with creamy rice + CASILLERO DEL DIABLO
Reserva Privada
Lamb chops
Lamb chops + CASILLERO DEL DIABLO
Carmenere
+ CLOSE