OYSTER CREAM SOUP

Oyster Cream Soup image

Make and share this Oyster Cream Soup recipe from Food.com.

Provided by Diana Adcock

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

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

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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