Oyster Soup

Total Time:
35 min
20 min
15 min

4 servings

  • 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

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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4.3 21
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! ;) item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Superb. The artichoke heart recommendation really smoothed things out. I also topped it with a little fresh grated parmesan cheese. WOW! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published