2tablespoonsabout 4 chipotle chiles in adobo sauce and their sauce, chopped, or to taste
1chile de arbol, stemmed and chopped, seeds included
1 1/2poundsabout 6 Roma tomatoes, roasted and charred, chopped
1poundabout 12 to 15 shucked oysters and their juices
1teaspoonkosher or sea salt, or to taste
5cupsshrimp or seafood broth, or substitute vegetable or chicken broth
Chopped cilantro leaves, for garnish
Quartered limes, to serve
In a large casserole or soup pot, heat the oil over medium heat. Once hot add the onion and cook for 5 to 6 minutes until softened. Incorporate 1 cup each of the celery, carrot, and leeks (reserving half a cup of each for later use), cook for 3 to 4 minutes until the vegetables have wilted. Make room in the middle of the pot and add the garlic, chipotles in adobo, and chile de arbol, cook for a minute, then mix with the vegetables and cook for another minute. Add the tomatoes, the juices from the oysters, salt, and oregano and cook for about 6 to 7 minutes, until it is all simmering and thickening a bit. Add the broth, once it comes back to a simmer, continue simmering for another 10 minutes. Turn off heat.
Once it cools off a little, puree in batches in the blender until completely smooth. If you want a very silky soup, strain back into the soup pot.
Bring the pureed soup back to a simmer over medium heat, add the remaining half a cup each of the celery, carrot, and leeks and cook for 4 to 5 minutes. Incorporate the shucked oysters, cook for 1 minute until barely cooked through and turn off the heat.
Ladle into soup bowls, garnish with cilantro and offer your guests a quartered lime to squeeze in fresh juice before they eat.