Oyster Cream Soup

READY IN: 25mins
Ms B.
Recipe by Diana Adcock

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

Top Review by SW

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.

Ingredients Nutrition

  • 4 slices bacon, cooked to just crisp and crumbled drain off fat
  • 14 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
  • 12-1 teaspoon Tabasco sauce
  • salt and pepper
  • 2 tablespoons chopped chives

Directions

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

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