Monday, November 20, 2017

Oyster Soup


If you can get your hands on some fresh oysters, do yourself a favor and make this magnificent oyster soup! Earthy in flavor, this cream-based soup has won high marks in this family; and has been added to our annual Thanksgiving menu. #addicting


- 4 cups heavy cream
- 1 pint oysters and oyster liquor, separated
- 1 Tbs unsalted butter
- 1/2 cup finely chopped celery
- 1/4 tsp. salt
- 1/2 cup finely chopped onion
- 1 tsp. celery seed
- 1/2 tsp. hot pepper sauce
- 1/2 Tbs lemon juice
- 1/2 cup chopped mushrooms, optional
- fresh parsley or chives, chopped

In a medium to large saucepan, bring heavy cream and oyster liquor to a simmer over medium-high heat. Remove from heat.

Meanwhile, in a large skillet, heat butter over medium heat. Add celery and salt and sweat for 3 to 4 minutes. Add onion and continue cooking for about 4 minutes. Add celery seed, hot pepper sauce, and oysters. Cook until oyster edges start to curl, approximately 1 to 2 minutes. Transfer oysters to a blender and add enough cream to cover. Puree until smooth. Add the blended oysters to the cream mixture along with the mushrooms, if desired, and heat through. 

Enjoy! If you'd like a printer-friendly version of this recipe, Click Here.

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