Oystercreamsoup Recipes

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.

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:

• 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 WITH WINE, CREAM AND SAFFRON

Steps:

• Open the oysters over a bowl to collect all the juice. Put the juice in a one-pint measuring jug. Add to this the 1/2 cup dry white wine, then fill to the top with water to make a total of one pint.
• Pour this into a wide pot, bring to the boil. Add the bouillon. Simmer around 30 minutes over low heat.
• While it's cooking, heat the butter in a medium pot, add the frozen matchstick vegetables (typically carrot, green pepper, onion or leek). Cook this about 5 minutes. Salt and pepper the vegetables.
• After the soup broth has cooked 30 minutes, add the matchstick vegetables. Add the cream and the saffron. Blend this all, at a low simmer, and taste for seasoning.
• Add the 12 oysters.
• Cook only 30 seconds to 1 minute.
• Serve.