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Oyster Soup Recipe

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By , About.com Guide

This pureed soup is a wonderful starter course served with crusty hard rolls or as a light lunch accompanied by greens and a fruit salad. Make sure to get the freshest small oysters that can be found; they are the focal point of this dish and need to be of the highest possible quality.

Cook’s note: White pepper is a little hot and spicy; use black pepper if a mellow taste is preferred.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

  • 1 leek, sliced
  • 1 small onion, diced
  • 3 medium baking potatoes, peeled and cubed
  • ¾ teaspoon salt
  • 1/8 teaspoon white pepper
  • 2 tablespoons butter
  • 1 1/3 cups oyster liquor (add bottled clam juice to make up the balance, if necessary)
  • 3 1/3 cups water
  • 1 ½ cups small oysters, cleaned and shucked
  • 1 cup half and half

Preparation:

In a large saucepan, sauté vegetables in butter until tender. Add to a blender along with water and oyster liquor and puree until smooth. Return puree to the pan and bring to a simmer. Add oysters and half and half; cook for 3-5 minutes, until the oysters have cooked through (they will puff a bit). Serve hot.

Makes 8 servings.

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New England-Style Oyster Stew

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