Elegant Oyster Soup Food

ELEGANT OYSTER SOUP

Elegant Oyster Soup image

Delicious. Takes a little extra time, but it's worth the effort. Serve hot with green salad and crusty French bread

Provided by DSPROUT

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 1h

Yield 6

Number Of Ingredients 17

Ingredients

2 tablespoons butter
½ cup carrot, finely chopped
½ cup onion, finely chopped
½ cup celery, finely chopped
½ cup button mushrooms, chopped
½ cup butter
¼ cup all-purpose flour
1 quart chicken broth
1 (14 ounce) can artichoke hearts, drained
1 bay leaf
¾ teaspoon salt
½ teaspoon cayenne pepper
¼ teaspoon dried thyme
¼ teaspoon dried oregano
¼ teaspoon dried sage
1 cup heavy cream
12 shucked oysters and juice

Steps:

In a large pot, saute chopped carrot, onion, celery and fresh mushrooms in 2 tablespoons of butter for 5 minutes or until the onions are transparent.
In another large pot, melt 1/2 cup butter and stir in the flour. Cook for 5 minutes.
Whisk in the chicken broth to the flour mixture. Add the sauteed vegetables, artichokes hearts, bay leaf, salt, cayenne pepper, thyme, oregano and sage. Simmer for 30 minutes over medium heat.
Whisk in cream and add oysters; bring to a simmer, but do not boil.

Nutrition Facts : Calories 401.5 calories, Carbohydrate 15.9 g, Cholesterol 116.7 mg, Fat 35.3 g, Fiber 3.4 g, Protein 7.5 g, SaturatedFat 22 g, Sodium 869.9 mg, Sugar 1.8 g

OYSTER SOUP

Oyster Soup image

Provided by Alton Brown

Categories appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 cups heavy cream
1 pint oysters and liquor, separated
1 tablespoon unsalted butter
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 teaspoon celery seed
1 1/2 teaspoons hot pepper sauce
1 tablespoon lemon juice
2 tablespoons freshly chopped parsley leaves, chervil, or chives
Salt and pepper

Steps:

In a heavy 2-quart saucepan over medium heat, bring the heavy cream and oyster liquor from the oysters to a simmer. Remove from the heat.
Meanwhile, in a large saute pan over medium heat, melt the butter. Add the celery and a pinch of the salt and sweat for 3 to 4 minutes. Add the onion and continue cooking until translucent, about 4 to 5 minutes. Add celery seed, hot pepper sauce, and oysters and cook for 1 to 2 minutes, or until the edges of the oysters start to curl.
Transfer the oysters to the carafe of a blender and add enough of the cream just to cover.*
Puree until the mixture is smooth. Return the remaining cream to medium heat, add the pureed mixture, and cook until heated through.
Just before serving, add the lemon juice, chopped herbs, and season with salt and pepper, to taste.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

ELEGANT OYSTER SOUP RECIPE

Elegant Oyster Soup Recipe image

In a large pot, saute chopped carrot, onion, celery and fresh mushrooms in 2 tablespoons of butter for 5 minutes or until the onions are transparent. In another large pot, melt 1/2 cup butter and...

Provided by GloriousSoupRecipes.com

Number Of Ingredients 17

Ingredients

2 tablespoons butter
1/2 cup carrot, finely chopped
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
1/2 cup button mushrooms, chopped
1/2 cup butter
1/4 cup all-purpose flour
1 quart chicken broth
1 (14 ounce) can artichoke hearts, drained
1 bay leaf
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried sage
1 cup heavy cream
12 shucked oysters and juice

Steps:

In a large pot, saute chopped carrot, onion, celery and fresh mushrooms in 2 tablespoons of butter for 5 minutes or until the onions are transparent. In another large pot, melt 1/2 cup butter and stir in the flour. Cook for 5 minutes. Whisk in the chicken broth to the flour mixture. Add the sauteed vegetables, artichokes hearts, bay leaf, salt, cayenne pepper, thyme, oregano and sage. Simmer for 30 minutes over medium heat. Whisk in cream and add oysters; bring to a simmer, but do not boil.

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