Oyster Soup
Creamy and comforting, this meal in a bowl is so tasty you’ll be tempted to lick the bowl clean.
How long will it take?
30 minutes
What’s the serving size?
Serves 6
What do I need?
- 5 tbsp unsalted butter
- 2 dozen oysters
- ¼ cup plain flour
- 2 stalks celery, finely diced
- 1 brown onion, finely diced
- 1 ¾ cups milk
- ¼ cup cream
- Salt
- Freshly ground black pepper
- Tabasco sauce (optional)
How do I make it?
- Remove oysters from their shells and place in a bowl.
- Melt butter in a saucepan over medium heat. Add flour and stir vigorously, then reduce heat to low and cook for 2-3 minutes, stirring constantly, until it is a pale tan colour.
- Add celery and onions and increase heat to medium and cook for 2 minutes, stirring frequently, then slowly add the milk and cream, stirring constantly. Season to taste and if you would like a little spice, add Tabasco to taste.
- Reduce heat to very low, ensuring the soup does not boil and cook for 15 minutes.
- Add oysters and cook for 2 minutes or until the edges of the oysters just start to curl. You can choose to puree the soup if you would prefer a smooth texture or otherwise serve as is, topped with a piece of crusty baguette and a little grated parmesan cheese.
