Elegant Oyster Soup Recipes

ELEGANT OYSTER SOUP

Steps:

• In a large pot, saute chopped carrot, onion, celery and fresh mushrooms in 2 tablespoons of butter for 5 minutes or until the onions are transparent.
• In another large pot, melt 1/2 cup butter and stir in the flour. Cook for 5 minutes.
• Whisk in the chicken broth to the flour mixture. Add the sauteed vegetables, artichokes hearts, bay leaf, salt, cayenne pepper, thyme, oregano and sage. Simmer for 30 minutes over medium heat.
• Whisk in cream and add oysters; bring to a simmer, but do not boil.

GRANDMA'S OYSTER SOUP

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.

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.

ELEGANT OYSTER SOUP RECIPE

Steps:

• In a large pot, saute chopped carrot, onion, celery and fresh mushrooms in 2 tablespoons of butter for 5 minutes or until the onions are transparent. In another large pot, melt 1/2 cup butter and stir in the flour. Cook for 5 minutes. Whisk in the chicken broth to the flour mixture. Add the sauteed vegetables, artichokes hearts, bay leaf, salt, cayenne pepper, thyme, oregano and sage. Simmer for 30 minutes over medium heat. Whisk in cream and add oysters; bring to a simmer, but do not boil.

CREAMY OYSTER SOUP

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

OYSTER SOUP

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.