ELEGANT OYSTER SOUP
Delicious. Takes a little extra time, but it's worth the effort. Serve hot with green salad and crusty French bread
Provided by DSPROUT
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- In a large pot, saute chopped carrot, onion, celery and fresh mushrooms in 2 tablespoons of butter for 5 minutes or until the onions are transparent.
- In another large pot, melt 1/2 cup butter and stir in the flour. Cook for 5 minutes.
- Whisk in the chicken broth to the flour mixture. Add the sauteed vegetables, artichokes hearts, bay leaf, salt, cayenne pepper, thyme, oregano and sage. Simmer for 30 minutes over medium heat.
- Whisk in cream and add oysters; bring to a simmer, but do not boil.
Nutrition Facts : Calories 401.5 calories, Carbohydrate 15.9 g, Cholesterol 116.7 mg, Fat 35.3 g, Fiber 3.4 g, Protein 7.5 g, SaturatedFat 22 g, Sodium 869.9 mg, Sugar 1.8 g
GRANDMA'S OYSTER SOUP
Grandma's Oyster Soup is a traditional Christmas menu item. Grab a sleeve of crackers and dig into this soup featuring oysters in a buttery-milk broth.
Provided by Barbara
Categories Entree Main Course Side Dish Soup
Time 35m
Number Of Ingredients 5
Steps:
- Pour oyster juice through a sieve to remove grit; reserve juice for soup .
- Rinse oysters in cold water in colander to remove any broken shells.
- Melt butter in a large sauce pan or soup pot over low heat. Add oysters and gently warm for a few minutes.
- Add milk and oyster juice. Continue to heat slowly over low heat, stirring occasionally.
- When the broth is warm (not scalded), season slowly with salt and pepper. Taste and continue to season until the milk broth is flavorful.
- Serve with crackers or oyster crackers.
Nutrition Facts : Calories 253 kcal, Carbohydrate 12 g, Protein 8 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 59 mg, Sodium 794 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving
OYSTER SOUP
A quick and easy soup that is just wonderful on a winter day (or anytime, really)! This soup comes from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Savory
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter, stir in flour and blend well.
- Add milk slowly, stirring constantly; add cream, salt, pepper and grated onion.
- Keep warm over low heat.
- Bring oysters to a boil in their own liquor; add to milk stock and heat about 5 minutes or until edges of the oysters curl.
- Serve immediately.
Nutrition Facts : Calories 378.1, Fat 26, SaturatedFat 14.9, Cholesterol 152.1, Sodium 856, Carbohydrate 16.6, Fiber 0.1, Sugar 0.1, Protein 19.5
OYSTER CREAM SOUP
Make and share this Oyster Cream Soup recipe from Food.com.
Provided by Diana Adcock
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
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