Recipe for Southern Oyster Soup

 

 

Search Recipes by
Main Ingredient
Fish
Clams
Crabs
Mussels
Oysters
Scallops
Shrimp

Search Recipes by
Cooking Method
Grilling
Broiling
Baking
Sauteing
Frying
Poaching
Smoking
Soups
Stews

About Seafood
Choosing
Keeping
Freezing

Share your Recipes
E-Mail Us

 

 



Southern Oyster Soup

Serves 4-6

Print the recipe for Southern Oyster Soup

Ingredients

1 pint shucked oysters, liquor reserved
2 1/2 c. chicken stock
1/2 c. heavy cream or Half and Half
2 Tbsp unsalted butter
2 Tbsp onions, finely chopped
3 Tbsp flour
1/3 c. creamy peanut butter
2 Tbsp dry white wine or dry sherry
2-3 slices of bacon, fried crisp and crumbled

 

In a heavy saucepan, heat 1/2 cup of the oyster liquor, all the chicken stock and the heavy cream over medium heat.

In another large saute pan, melt the butter and cook the onions over medium heat until they are translucent ~ 3-4 minutes. Add to this the flour and peanut butter. Cook for 5 minutes, stirring often, if not constantly.

Temporarily remove this from the heat and whisk in the hot stock mixture from the other pan. Return the pan to the burner, over medium heat and stir in the sherry. Simmer 15-20 minutes.

Add the oysters and cook until the edges of the oysters start to curl. Season with salt and pepper to taste. Serve hot with crumbled bacon on the top.

 

Recipe adapted from Oysters A Culinary Celebration by Joan Reardon

Nutritional Values of Oysters