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Oyster Cream Soup Recipe

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Oyster Cream Soup image


This recipe for Oyster Cream Soup, by , is from The Tory Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Gary Tory


1/4 cup unsalted butter
1 boiling potato, peeled and cut into 1/4-inch dice
1 carrot, cut into 1/4-inch dice
1 celery stalk, cut into 1/4-inch dice
1 small onion, finely chopped
3 cups shucked oysters with their liquor
2 cups milk
2 cups light (single) cream
1 teaspoon finely chopped fresh thyme
1/2 to 1 teaspoon hot-pepper sauce
Salt and freshly ground pepper
1 tablespoon chopped fresh chives

In a large saucepan, melt the butter over medium-low heat. Add the potato, carrot, celery, and onion and saute until the onion is translucent, 2-3 minutes.

Pour the oyster liquor through a fine-mesh sieve into the pan. Add the milk, cream, and thyme. Bring to a boil, reduce the heat to low, and simmer gently, uncovered, stirring frequently, until the vegetables are tender, 7-10 minutes.

Add the oysters and cook just until they turn tan and their edges curl, 2-3 minutes. Season to taste with hot-pepper sauce, salt, and pepper. Ladle into warmed shallow soup plates and garnish with the chives.

Number Of Servings:
Number Of Servings:
4 to 6




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