Oyster Cream 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.

OYSTER CREAM SOUP

Steps:

• In a large saucepan melt butter over medium-low heat.
• Add the potato, carrot, celery and onion.
• Saute for 3 minutes.
• Pour the oysters through a fine mesh strainer into the pan, then add the milk, cream and thyme.
• Bring milk and vegetable mixture to a boil, reducing heat to a simmer.
• Cook, uncovered for 10 minutes, stirring often.
• Add the oysters and cook until their edges curl, about 3 minutes.
• Season to taste with hot pepper sauce, salt and pepper.
• Ladle into bowls and garnish with chives and crumbled bacon.

OYSTER SOUP

Steps:

• In a heavy bottomed stock pot, melt butter and saute onion, celery, and whites of scallions. Cook briefly then add flour and stir for approximately 5 minutes. Add sherry, stir together, then add cream and milk and whisk until smooth. Allow to simmer for about 15 to 20 minutes. Add salt, pepper, hot sauce and oysters. Bring to a slight simmer. Remove from heat and stir in parsley and scallion tops. Serve the soup topped with a dollop of whole butter.

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.

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

OYSTERS ROCKEFELLER SOUP

Steps:

• Melt butter and stir in flour.
• Add garlic and onions; cook over medium high heat until onions are transparent.
• Add oysters; cook until oysters are firm, about 8 minutes.
• Add chicken broth and cream, stir well to combine.
• Add spinach and bring to a boil.
• Remove soup from heat and allow to cool a bit.
• If desired, process in a blender or food processor until well blended.
• I usually purée half to give the soup some body.
• Season to taste with seasonings and serve.

BEST OYSTER CHOWDER EVER

Steps:

• Cook oysters and reserved liquid in a skillet over medium heat until edges curl, 5 to 10 minutes. Remove skillet from heat.
• Combine onion, potato, broccoli, water, and corn in a saucepan; bring to a boil. Reduce heat and simmer until vegetables are tender, 10 to 15 minutes. Drain vegetables and reserve liquid.
• Melt butter in a large pan over medium heat. Stir flour into melted butter until smooth, about 1 minute. Slowly pour reserved vegetable water and milk into butter-flour mixture; cook until thickened, about 5 minutes. Add oysters and vegetables to milk mixture and cook over medium-low heat until heated through, about 5 minutes. Season with salt and pepper.