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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