Oyster Cream Soup
photo by Ms B.
- Ready In:
- 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
- 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.
Questions & Replies
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My hubby requested oyster soup for Christmas Eve. I started preparing this recipe, then was called away to deal with something else. Hubby finished the soup, but didn't follow the recipe exactly. He didn't include the thyme or tabasco and instead used Worcestershire sauce. I also didn't have any chives on hand, but he stirred in some chopped parsley. The recipe doesn't state when to add the bacon (I have sent a message to the posting chef), and we used it as a yummy garnish. I am not exactly an oyster soup fan, but Hubby was pleased with it.