Oyster Soup

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BY JOE MICHAEL

Serves 4 | Start to finish: 15 minutes
From Edible Seattle January/February 2011

Recipe

oyster stew4 cups whole milk or heavy cream (or a blend of the two)
1 pint oysters and liquor, separated
1 tablespoon unsalted butter
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 teaspoon celery seed
1 tablespoon lemon juice
1 cup frozen peas
1 cup diced carrots
2 tablespoons freshly chopped parsley leaves, chervil, or chives
salt and pepper to taste

Steps

In a heavy 2-quart saucepan over medium heat, bring the milk and strained oyster liquor to a simmer. Remove from heat.

Meanwhile, in a large sauté pan over medium heat, melt the butter. Add the celery and sweat for 3 to 4 minutes. Add the onion and continue cooking until translucent, about 4 to 5 minutes. Add celery seed and oysters and cook for 1 to 2 minutes, or until the edges of the oysters start to curl.

Transfer the oysters to an electric blender and add just enough of the warm milk to cover. Purée on low until the mixture is smooth (use caution; the mixture is hot). Return the remaining milk to medium heat, add the puréed mixture, and cook until heated through.
Just before serving, add the lemon juice, vegetables, chopped herbs, and season with salt and pepper, to taste.

*gluten-free *15 minutes or less

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