Oyster Soup Recipes

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.

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 SOUP WITH FRIZZLED LEEKS

Steps:

• Fry leeks:
• Cut leeks crosswise into 2-inch lengths, then cut lengthwise into enough very thin strips to measure 2 cups. Wash leek strips in a bowl of cold water, agitating them, then lift out and pat dry.
• Heat oil in a deep 4-quart heavy saucepan until it registers 360°F on thermometer. Fry leeks in 8 batches, stirring, until golden, about 10 seconds per batch. Transfer as fried with a slotted spoon to paper towels to drain. Cool completely (leeks will crisp as they cool).
• Make soup:
• Pick over oysters, discarding any bits of shell, and rinse well. Wash chopped leeks in a bowl of cold water, agitating them, then lift out and drain well. Peel potatoes and cut into 1/2-inch cubes. Cook leeks, potatoes, and salt in butter in a 4-quart heavy saucepan, covered, over low heat, stirring occasionally, until leeks are golden and potatoes are beginning to soften, about 15 minutes. Add water and simmer, covered, over moderate heat until potatoes are very tender, about 10 minutes. Purée soup in batches in a blender until very smooth (use caution when blending hot liquids), transferring to a bowl.
• Return soup to saucepan. Add oyster liquor and half-and-half and bring to a simmer over moderate heat, stirring occasionally (do not boil). Add oysters and cayenne and cook, stirring occasionally, just until oysters become plump and edges curl, about 3 minutes. Season with salt.
• Serve soup topped with fried leeks.

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.

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.

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.