Oyster Cream Soup

Recipe by Diana Adcock
READY IN: 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 4
    slices bacon, cooked to just crisp and crumbled drain off fat
  • 14
  • 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
Advertisement

DIRECTIONS

  • 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.
Advertisement