GRANDMA'S OYSTER SOUP
Grandma's Oyster Soup is a traditional Christmas menu item. Grab a sleeve of crackers and dig into this soup featuring oysters in a buttery-milk broth.
Provided by Barbara
Categories Entree Main Course Side Dish Soup
Time 35m
Number Of Ingredients 5
Steps:
- Pour oyster juice through a sieve to remove grit; reserve juice for soup .
- Rinse oysters in cold water in colander to remove any broken shells.
- Melt butter in a large sauce pan or soup pot over low heat. Add oysters and gently warm for a few minutes.
- Add milk and oyster juice. Continue to heat slowly over low heat, stirring occasionally.
- When the broth is warm (not scalded), season slowly with salt and pepper. Taste and continue to season until the milk broth is flavorful.
- Serve with crackers or oyster crackers.
Nutrition Facts : Calories 253 kcal, Carbohydrate 12 g, Protein 8 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 59 mg, Sodium 794 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
OYSTER SOUP WITH FRIZZLED LEEKS
Categories Soup/Stew Milk/Cream Blender Potato Fry Christmas Lunch Seafood Oyster Leek Winter Simmer Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings (about 11 cups)
Number Of Ingredients 14
Steps:
- Fry leeks:
- Cut leeks crosswise into 2-inch lengths, then cut lengthwise into enough very thin strips to measure 2 cups. Wash leek strips in a bowl of cold water, agitating them, then lift out and pat dry.
- Heat oil in a deep 4-quart heavy saucepan until it registers 360°F on thermometer. Fry leeks in 8 batches, stirring, until golden, about 10 seconds per batch. Transfer as fried with a slotted spoon to paper towels to drain. Cool completely (leeks will crisp as they cool).
- Make soup:
- Pick over oysters, discarding any bits of shell, and rinse well. Wash chopped leeks in a bowl of cold water, agitating them, then lift out and drain well. Peel potatoes and cut into 1/2-inch cubes. Cook leeks, potatoes, and salt in butter in a 4-quart heavy saucepan, covered, over low heat, stirring occasionally, until leeks are golden and potatoes are beginning to soften, about 15 minutes. Add water and simmer, covered, over moderate heat until potatoes are very tender, about 10 minutes. Purée soup in batches in a blender until very smooth (use caution when blending hot liquids), transferring to a bowl.
- Return soup to saucepan. Add oyster liquor and half-and-half and bring to a simmer over moderate heat, stirring occasionally (do not boil). Add oysters and cayenne and cook, stirring occasionally, just until oysters become plump and edges curl, about 3 minutes. Season with salt.
- Serve soup topped with fried leeks.
OYSTER SOUP WITH SAUTéED LEEKS
I love oysters and especially oyster stew, and this one is so much more flavorful than some of the basic oyster stew recipes I've tried.
Provided by Vickie Parks @Northwestgal
Categories Fish Soups
Number Of Ingredients 14
Steps:
- FOR THE LEEKS: Cut leeks crosswise into 2-inch lengths, then cut lengthwise into enough thing strips to measure 2 cups. Wash leek strips in a bowl of cold water, then lift out and pat dry.
- Heat oil in a deep 4-quart sauce until it registers 360°F. Fry leeks in several batches, stirring, until golden, about 10 seconds per batch. Transfer sautéed leeks with a slotted spoon to paper towels to drain. Cool completely (leeks will crips as they cool.)
- FOR THE SOUP: Peel potatoes and cut into 1/2-inch cubes. Cook leeks, potatoes, and salt in butter in a 4-quart heavy saucepan, covered, over low heat, stirring occasionally, until leeks are golden and potatoes are beginning to soften, about 15 minutes. Add water, cover saucepan, and simmer over moderate heat until potatoes are very tender, about 10 minutes.
- Puree soup in batches in a blender until very smooth.
- Once pureed, return pureed mixture to saucepan. Add oyster liquid and half-and-half, and bring to a simmer over moderate heat, stirring occasionally (do not boil). Add oysters, salt, pepper and nutmeg and cook, stirring occasionally about 3 minutes or until oysters become plump and their edges curl.
MUSHROOM AND OYSTER SOUP
Steps:
- Wash leeks in a bowl of cold water, agitating them, then lift out and pat dry.
- Heat butter in a 2 1/2- to 3-quart heavy saucepan over moderate heat until foam subsides, then cook leeks, mushrooms, garlic, salt, nutmeg, and pepper, stirring occasionally, until leeks are softened and any liquid mushrooms give off is evaporated, about 10 minutes.
- Transfer half of mushroom mixture to blender and purée with half-and-half until very smooth, about 1 minute. Return purée to saucepan.
- Bring soup just to a simmer, stirring occasionally, then add oysters and their liquor and cook, stirring, until oysters become plump and edges begin to curl, about 3 minutes. Sprinkle soup with chives.
OYSTER STUFFING WITH SHIITAKE MUSHROOMS AND LEEKS
Categories Mushroom Side Bake Thanksgiving Stuffing/Dressing Oyster Celery Leek Fall Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F. Place bread on baking sheet. Bake until beginning to dry, about 12 minutes. Cool completely. (Can be prepared 1 day ahead. Cover bread and store at room temperature.)
- Butter 11x7x2-inch baking dish. Melt 4 tablespoons butter in large pot over medium-high heat. Add mushrooms and sauté until mushroom liquid evaporates and mushrooms are beginning to brown, about 8 minutes. Transfer to large bowl. In same pot, melt 4 tablespoons butter over medium-high heat. Add celery and cook until softened, about 4 minutes. Add leeks; cook until vegetables are tender, about 4 minutes longer. Add sautéed vegetables, parsley and dried herbs to mushrooms; toss. Season with salt and pepper.
- Add bread cubes and oysters to vegetables in bowl; stir to combine. Mix in reserved 1/2 cup oyster juices and Turkey Stock. Season with salt and pepper. Use 9 cups stuffing for turkey. Transfer remaining stuffing to prepared baking dish; cover with foil and chill until ready to bake. Bake stuffing, covered, at 325°F, until heated through, about 45 minutes.
More about "oyster soup with sautéed leeks recipes"
OYSTER SOUP | FIRST...YOU HAVE A BEER
From sweetdaddy-d.com
5/5 (1)Total Time 1 hrCategory Appetizer, Main DishCalories 231 per serving
- Add the oysters plus any liquid that has accumulated with them and continue to simmer for 5 minutes.
OYSTER SOUP | RICARDO
From ricardocuisine.com
5/5 (7)Total Time 40 minsCategory Appetizers
OYSTER MUSHROOM MISO SOUP - ANG SARAP
From angsarap.net
SIMPLE SAUTéED LEEKS • SALT & LAVENDER
From saltandlavender.com
EASY SAUTEED LEEKS RECIPE
From allrecipes.com
OYSTER AND LEEK CHOWDER RECIPE - COOKSRECIPES.COM
From cooksrecipes.com
BAKED OYSTERS WITH BACON AND LEEKS RECIPE | BON APPéTIT
From bonappetit.com
OYSTER AND LEEK SOUP BY SEAN CONNOLLY | NAROOMA OYSTER FESTIVAL
From naroomaoysterfestival.com
RECIPES OYSTER AND LEEK SOUP | SOSCUISINE
From soscuisine.com
EASY HOMEMADE OYSTER CHOWDER - FEARLESS DINING
From fearlessdining.com
LEEK AND OYSTER SOUP | THE INDEPENDENT | THE INDEPENDENT
From independent.co.uk
PIERRE FRANEY - RECIPES - BAKED OYSTERS WITH LEEKS
From pierrefraney.com
OYSTER SOUP WITH FRIED LEEKS - OYSTER OBSESSION
From oyster-obsession.com
OYSTER SOUP WITH SAUTéED LEEKS RECIPES
From tfrecipes.com
BRAISED LEEK SOUP WITH SAUTéED OYSTER MUSHROOMS
From melissas.com
15 DELICIOUS SOUP RECIPES WITH LEEKS - 730 SAGE STREET
From 730sagestreet.com
OYSTER, LEEK AND SORTILèGE SOUP | RECIPE - LES TRéSORS D'ÉRABLE
From lestresorsderable.com
OYSTER SOUP WITH FRIZZLED LEEKS RECIPE - WHAT'S …
From whatscookingamerica.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love