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    You are in: Home / Recipes / Oyster Cream Soup Recipe
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    Oyster Cream Soup

    Oyster Cream Soup. Photo by ms_bold

    1/1 Photo of Oyster Cream Soup

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Dib's's Note:

    Recipe posted by request. Original recipe from Williams-Sonoma.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 4 slices bacon, cooked to just crisp and crumbled drain off fat
    • 1/4 cup unsalted butter
    • 1 potato, peeled and cut into 1/4 inch dice
    • 1 carrot, cut into 1/4 inch dice
    • 1 stalk celery, cut into 1/4 inch dice
    • 1 small onion, finely chopped
    • 3 cups shucked oysters, in their liquor
    • 2 cups milk
    • 2 cups light cream
    • 1 teaspoon finely chopped thyme
    • 1/2-1 teaspoon Tabasco sauce
    • salt and pepper
    • 2 tablespoons chopped chives

    Directions:

    1. 1
      In a large saucepan melt butter over medium-low heat.
    2. 2
      Add the potato, carrot, celery and onion.
    3. 3
      Saute for 3 minutes.
    4. 4
      Pour the oysters through a fine mesh strainer into the pan, then add the milk, cream and thyme.
    5. 5
      Bring milk and vegetable mixture to a boil, reducing heat to a simmer.
    6. 6
      Cook, uncovered for 10 minutes, stirring often.
    7. 7
      Add the oysters and cook until their edges curl, about 3 minutes.
    8. 8
      Season to taste with hot pepper sauce, salt and pepper.
    9. 9
      Ladle into bowls and garnish with chives and crumbled bacon.

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    Ratings & Reviews:

    • on January 01, 2003

      55

      Yum! This is a very good recipe. It is our new standard oyster stew. The little bit of tabasco and the thyme subtly liven it up. I do question whether this recipe could actually serve 6 people -- 4 is more like it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 30, 2003

      55

      This stew is much better than what my mother use to make. I used 3 7oz cans of oysters and their juice. I substituted parsley for the chives and omited the tabasco for my children. DH really loved it. Thanks for the great recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 19, 2007

      55

      I made this for Christmas Eve last year ('06) I just realized when I went hunting for the recipe to make again this year that I didn't rate it. Needless to say if I'm making it again it was a huge hit! The addition of the potato, carrot, and celery are very nice. Thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Oyster Cream Soup

    Serving Size: 1 (355 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 712.1
     
    Calories from Fat 480
    67%
    Total Fat 53.4 g
    82%
    Saturated Fat 28.7 g
    143%
    Cholesterol 227.3 mg
    75%
    Sodium 504.5 mg
    21%
    Total Carbohydrate 31.5 g
    10%
    Dietary Fiber 2.0 g
    8%
    Sugars 2.2 g
    8%
    Protein 27.5 g
    55%

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