Prep 10 mins
Cook 30 mins
A fast, creamy, comforting soup using canned oysters.
- 2 cups water
- 1 tablespoon butter
- 2 teaspoons Worcestershire sauce
- 2 (8 ounce) cans canned oysters, drained, juice reserved
- 1⁄2 teaspoon salt
- 1 lb russet potato, peeled and cubed
- 4 cups low-fat milk
- 1⁄4 teaspoon white pepper
- 1⁄2 teaspoon ground nutmeg
- Combine water with butter, Worcestershire sauce, juice from oysters and salt in a stockpot and bring to a boil over high heat.
- Add potatoes, reduce heat to medium-high, and cook for 20 minutes, stirring occasionally, until potatoes are tender.
- If oysters are large, cut into halves or thirds.
- When potatoes are tender, reduce heat to medium and add oysters.
- Cook until edges curl, about 4 minute.
- Meanwhile, scald milk by placing in a large saucepan and heating until bubbles begin to form around edges.
- Be careful it does not scorch.
- Add to stockpot with pepper and heat through.
- Serve with a sprinkle of nutmeg on each serving.
I liked this soup; it's very quick and healthy. I made the recipe exactly as written and found the results to be a bit too thin for my taste (it also was a little bland for me). I added a scoop of creme fraiche to each bowl, and it really made a difference. By the way, this made about 6 large bowls of soup for me. Thanks for sharing!