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Oyster Soup

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  Heavy cream/Half and half 4 Cup (64 tbs)
  Oysters and liquid 1 Pint, separated
  Unsalted butter 1 Tablespoon
  Finely chopped celery 1⁄2 Cup (8 tbs)
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Celery seed 1 Teaspoon
  Hot pepper sauce 1 1⁄2 Teaspoon
  Lemon juice 1 Tablespoon
  Freshly chopped parsley/Chervil / chives 2 Tablespoon

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.

Recipe Summary

Difficulty Level: 
South American

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4090 Calories from Fat 3472

% Daily Value*

Total Fat 395 g607%

Saturated Fat 233.3 g1166.3%

Trans Fat 0 g

Cholesterol 1601.5 mg533.8%

Sodium 2307 mg96.1%

Total Carbohydrates 67 g22.4%

Dietary Fiber 12.5 g49.9%

Sugars 6.4 g

Protein 82 g164.6%

Vitamin A 346.5% Vitamin C 105.8%

Calcium 80.2% Iron 26.3%

*Based on a 2000 Calorie diet

Oyster Soup Recipe