OYSTER SOUP
Steps:
- 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.
CREAMY OYSTER SOUP
Provided by Barbara Kafka
Categories one pot, soups and stews, appetizer
Time 33m
Yield Eight first-course portions
Number Of Ingredients 7
Steps:
- Place oysters in a strainer set over a large bowl to catch liquid.
- Combine potatoes and broth in a 5-quart casserole. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt oven for 15 minutes or until potatoes are tender.
- Prick plastic to release steam. Remove from oven and uncover. Add oyster liquid, cream and saffron. Cover tightly with microwave plastic wrap and cook for 7 minutes.
- Pick plastic to release steam. Remove from oven and uncover. Cut each oyster in half with a kitchen scissors. Add to soup with scallions and salt. Cook, uncovered, for 1 minute.
- Remove from oven and let stand for several minutes. Serve hot
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 7 grams, Carbohydrate 30 grams, Fat 17 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 8 grams, Sodium 880 milligrams, Sugar 2 grams
OYSTER CREAM SOUP
Make and share this Oyster Cream Soup recipe from Food.com.
Provided by Diana Adcock
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan melt butter over medium-low heat.
- Add the potato, carrot, celery and onion.
- Saute for 3 minutes.
- Pour the oysters through a fine mesh strainer into the pan, then add the milk, cream and thyme.
- Bring milk and vegetable mixture to a boil, reducing heat to a simmer.
- Cook, uncovered for 10 minutes, stirring often.
- Add the oysters and cook until their edges curl, about 3 minutes.
- Season to taste with hot pepper sauce, salt and pepper.
- Ladle into bowls and garnish with chives and crumbled bacon.
OYSTER SOUP
A quick and easy soup that is just wonderful on a winter day (or anytime, really)! This soup comes from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Savory
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter, stir in flour and blend well.
- Add milk slowly, stirring constantly; add cream, salt, pepper and grated onion.
- Keep warm over low heat.
- Bring oysters to a boil in their own liquor; add to milk stock and heat about 5 minutes or until edges of the oysters curl.
- Serve immediately.
Nutrition Facts : Calories 378.1, Fat 26, SaturatedFat 14.9, Cholesterol 152.1, Sodium 856, Carbohydrate 16.6, Fiber 0.1, Sugar 0.1, Protein 19.5
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