Oyster Soup

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 cups heavy cream
  • 1 pint oysters and liquor, separated
  • 1 tablespoon unsalted butter
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped onion
  • 1 teaspoon celery seed
  • 1 1/2 teaspoons hot pepper sauce
  • 1 tablespoon lemon juice
  • 2 tablespoons freshly chopped parsley leaves, chervil, or chives
  • Salt and pepper
Directions

In a heavy 2-quart saucepan over medium heat, bring the heavy cream and oyster liquor from the oysters to a simmer. Remove from the heat.

Meanwhile, in a large saute pan over medium heat, melt the butter. Add the celery and a pinch of the salt and sweat for 3 to 4 minutes. Add the onion and continue cooking until translucent, about 4 to 5 minutes. Add celery seed, hot pepper sauce, and oysters and cook for 1 to 2 minutes, or until the edges of the oysters start to curl.

Transfer the oysters to the carafe of a blender and add enough of the cream just to cover.*

Puree until the mixture is smooth. Return the remaining cream to medium heat, add the pureed mixture, and cook until heated through.

Just before serving, add the lemon juice, chopped herbs, and season with salt and pepper, to taste.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.


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    21 Reviews
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    Wow! We loved this, our friend gives us fresh oysters from Cape Cod because he doesn't like them! So, he generously gives them to us. We added some Sherry at the very end, just before serving. Thanks for a great recipe.
    Easy to make. . .made this instead of my Dad's oyster stew which he overloads with butter and salt. This was ultimately better for us than his no doubt about it, lol. Stew still had great taste but with much less sodium and fats from all of his butter. I was very surprised when he did not add a ton of stuff to it afterwards in his bowl, but rather gobbled it all up. . .three bowls worth. Will definitely make many times again. Added extra hot sauce and pepper to meet our tastes, but we like everything spicy. Also, in the future, might use a little more celery and onions. . .mostly the onions.
    My mother, she and I both thought she would be disgusted with this soup, thought it was better than the roast duck I made for dinner that night.
    We always had oyster stew for breakfast on Thanksgiving and Christmas. Mom could fix it in one pot and fast. Mom's stew was milk, butter, oysters, crackers and hot sauce. Pot on the table, stay out of the kitchen. Mom isn't with us anymore but I wouldn't start the day without my oyster stew. Now that I had a new family I had to sell the idle of oyster stew for breakfast. Thanks to this recipe it was an easy sell.
     
    This soup fills you up but still hungry in the next few hours ready for the big meal coming. I use whole milk in replace of the heavy cream.
    I took the basic same receipe and substituted a 32oz can of crushed tomatos. Cooked it essentially the same way only I let it reduce more to help break down the tomato a bit more. Added a bit of fresh gound black pepper to zest it up somewhat and we came out with a very tasty variation.
     

     
    Have not tried adding artichoke to it, but have used a small amount of balsamic vinegar with good results. One other variation was to turn it into more of a stew more out of being too lazy to go to the grocery store and used homony which when blended added a very nice texture as well as a rich flavor.
     

     
    I also found a really tasty goat milk gouda that I grate over the top then pop under the broiler for a few moments to brown a bit. Combined with my home made gluten free bread this makes a yummy treat on cold nights...
     

     
    That's the fun of a good basic soup receipe, if you have special diet considerations, it's very easy to make simply substitutions.
     

     
    I do really miss good old cream chowder seafood type soups. Hard to find non-bovine cream out there though. Heck I would settle for buffalo if I could find it! ;)
    This is to let people know that if you soak your oysters (in their shells) in carbonated water for 15 minutes, it gets them "drunk" and they get giddy and their shells loosen up and are very easy to open. An old Cajun trick.
    We seen this recipe on the show,and my husband just had to have it made,and he LOVED it.Simply wonderful,and very easy to make.Came in handy on the cold night we had here.Thanks Alton for sharing.
    Superb. The artichoke heart recommendation really smoothed things out. I also topped it with a little fresh grated parmesan cheese. WOW!
    Made this as a starter for entertaining and as a week night main course. I get great compliments and works with many different main courses. It super fast and easy, but your guests won't know that. And my wife loves it!
    I have been an Oyster Stew fan for years. Have never thought about blending the whole concoction before.
     
    Try this one.. You will love it.
    This one just didn't get over the hill of acceptability with me. I do suggest others at least try it as I suspect that the oysters I purchased were rather, well... "full of it" so to speak. Be sure to look for "clean" oysters. I believe this will make a world of difference.
    For years and years we have always had oyster stew for Christmas Eve dinner made with simply milk, butter, oysters, salt and pepper. I tried this recipe out as soon as I saw it last year and convinced my family to let me be in charge of the oyster stew. After tasting it they all agreed it should replace the old recipe.
     
    Also, glad to see others have tried artichokes and sherry. Both were ideas I had in mind after trying it.
     
    Also, surprised to see someone say this soup is too thin. It's very rich and creamy if made with real cream or real half and half. DO NOT USE THE FAKE HALF AND HALF! Tried that once and it broke down into a completely inedible liquid. Going out right now to get ingredients for this year's dinner!
    Just keep to the recipe and you will have one of the greatest food delights. Friends have found this to be marvelous
    Very good stuff, and a little goes a long way since it's so rich.
    This was the first time I had tried cooking for my girlfriends family. It was the biggest hit at dinner. Her father is lactose intolerant, but he had two bowls anyway. However he never had any stomach problems so for him it was a double success. Thank Alton.
    I found this to be a good soup for a side dish. It was not hearty enough to be the main dish. While very tasty, it is thin. I will make it again as one course of a seafood dinner.
    This is a great recipe in itself, and I have adapted it by adding artichoke hearts to make a wonderful oyster & artichoke soup as well. I have found that I prefer some substance to my soup so I usually only puree half of the oysters (and most of the artichokes when I use them) and leave the smaller ones whole. I highly reccommend this one!
    Made this as per the instructions and found it not only rich and tasty but I found it was very easy to prepare and quite elegant.
     

     
    I did find however, that adding a bit of good, dry sherry did not hurt it. Most cream soups taste much better with that addition, so, I tried it!
     

     
    This will be on the menu of my next dinner party, count on it!
    My son went grocery shopping with me to buy the ingredients for this soup. He asked why I was buying oysters and I told him I was going to make the Good Eats oyster soup. He said, "you can't do that, Mom, you're not Elton!"
     
    to which I replied, "Oh yes I can.", and did, and it was delish!
    I love oysters and was excited to make this soup. I found it was easy to prepare and elegant. This was very good, great for my low carb lifestyle, and I will definatly make this soup at my next dinner party.
    I like oysters, and therefore liked this soup. The texture was good. My only complaint was the overpowering taste of the celery in the soup. I may need to cut back the amount next time, but other than that it is a fine dish that can be eaten either by itself as a meal or with a meal.
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