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Oyster Soup

Wylie.Dufresne's picture
  Seasoning mix 1 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Dried sweet basil 1 1⁄2 Teaspoon
  Sweet paprika 1 Teaspoon
  Onion powder 1 Teaspoon
  Garlic powder 1 Teaspoon
  Dried thyme leaves 1 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Dried oregano leaves 1⁄2 Teaspoon
  White pepper 1⁄4 Teaspoon
  Black pepper 1⁄8 Teaspoon
For creamy mixture
  Evaporated skim milk 5 Ounce (1 Can)
  Nonfat cream cheese 1⁄4 Cup (4 tbs)
  Chopped onions 1 Cup (16 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Apple juice 1 Cup (16 tbs)
  All purpose flour 4 Tablespoon
  Oyster liquor 3 Cup (48 tbs)
  Oysters 3 1⁄2 Pint (48 Medium Pieces)
  Finely chopped fresh parsley 2 Tablespoon
  Thinly sliced green onions 1⁄2 Cup (8 tbs)
  Unsalted butter 2 Tablespoon

Combine the seasoning mix ingredients in a small bowl.
Place the canned milk and cream cheese in a blender and process until smooth and creamy; set aside.
Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.
Add the onions, celery, and 2 tablespoons of the seasoning mix.
Stir, and cook until the vegetables start to stick, about 3 to 4 minutes.
Add the apple juice, scrape the bottom of the pot to clear the browned bits, and cook until most of the liquid evaporates, leaving just enough to cover the vegetables, about 5 to 6 minutes.
Add the flour and mix until it is completely absorbed, a paste forms, and no flour is visible.
Smooth the mixture evenly across the bottom of the pot and cook until a crust starts to form, about 1 minute.
Add the oyster liquor and remaining seasoning mix, and whisk until all the ingredients are thoroughly blended.
Cook, whisking occasionally, for 5 minutes.
Whisk in the creamy mixture and add the oysters.
Stir and cook 1 minute.
Add the parsley and green onions, then stir and cook just until the soup comes to a boil.
Caution: These creamy blended mixtures can "break" or curdle easily if they are brought to a full boil.
Therefore, bring the liquid just to a gentle boil and stir immediately.
Remove from the heat and, if desired, gently stir in the butter until completely blended.
Serve immediately.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes

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Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2304 Calories from Fat 597

% Daily Value*

Total Fat 67 g103.3%

Saturated Fat 24.5 g122.3%

Trans Fat 0 g

Cholesterol 934.5 mg311.5%

Sodium 5284.2 mg220.2%

Total Carbohydrates 215 g71.8%

Dietary Fiber 14.8 g59.2%

Sugars 54.5 g

Protein 182 g364.9%

Vitamin A 221.5% Vitamin C 366.5%

Calcium 99.8% Iron 574.2%

*Based on a 2000 Calorie diet

Oyster Soup Recipe