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Sunday Night Soups: Leek, Potato, and Oyster Soup

Sunday Night Soups, where each week The Gurgling Cod shows up to offer a soup appropriate to the week's Sunday Night Football game on NBC.

The antepenultimate regular season Sunday Night Soup has SNS regulars the Redskins venturing to Minnesota to face the Vikings. The Vikings play indoors, which seems a shame, given the hardiness of their namesakes, and the franchise has languished since moving to a dome in the 1980s.

These teams have radically different foodsheds—the riches of the Chesapeake and the sweeping expanses of the northern reaches of America's breadbasket. Flour comes from Minnesota, and crabs from Maryland, so breaded soft-shelled crabs would be an idea, but they are unwieldy in soup, and out of season, anyway. They will be teeing this one up not long before Santa kicks the tires and lights the fires, and that calls for something festive but not overwhelming. In other words, a perfect spot for Fergus Henderson's leek, potato, and oyster soup.

This recipe is from his first book, published Stateside as The Whole Beast. He has a newer book out as well, Beyond Nose to Tail, which is more attractively produced than the first but not as compelling to cook from. Despite what the newspapers tell you, there is nothing wrong with giving cookbooks not published within the last year, so if you have a cook on your list who likes to use everything but the squeak, start with the first one.

About the author: The Gurgling Cod, aka 'Fesser, writes The Gurgling Cod, a blog that is primarily concerned with food.

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