how do you make oyster soup?

Answer 1

OYSTER SOUP

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

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.

Answer 2

Oyster Soup Recipe courtesy Alton Brown, 2004
Show: Good Eats
Episode: Shell Game





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

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.

Answer 3

4 Servings

What you will need:

2 quarts oysters in their liquor
3 pints fresh milk
salt, pepper, etc
flour or corn starch
3 oz butter
crackers or bread


Strain the liquor from two quarts of oysters into
a kettle and set on top of the range.

Pick over the oysters, carefully removing every
particle of shell.

Heat three pints of fresh milk, or if you have it, half rich cream;
season with salt and pepper, and if you like, a little mace.

Rub together three ounces of butter with an ounce
and a half of flour, corn starch or farina.

Stir this into the milk when scalding hot, and as soon
as it begins to thicken add the liquor from the
oysters, which must not boil.

Stir well and add the drained oysters. As soon as they puff out
and the edges are "curled" or "ruffled" they are done.

Eat with soup crackers made crisp by warming in
the oven, or toasted bread.

Answer 4

OYSTER SOUP

3 pints oysters
1 1/2 pints milk
2 eggs
3 tablespoons butter
1 slice of lean ham
1 stalk of celery or pinch of celery seed

This is a famous old Virginia recipe.
Pour oysters in colander and put the strained liquor in a kettle and add enough water for quantity desired. Add salt, pepper, celery, and ham.

When the water has boiled, skim off the foam. Drop the oysters in and boil a few minutes, then drop in the beaten eggs and milk and a little thickening of flour made with part of the milk.

Finally, add the butter and bring to a boil once, stirring to prevent eggs from curdling. Remove from heat.

Pour into a tureen over small squares of toast and serve immediately.

Answer 5

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
DIRECTIONS
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.

Answer 6

not sure what part of the country you are from but in South Carolina we call it Oyster Stew- and any local fish camp usually has great stews- The Flounder in Spartanburg has great oyster stew- come visit sometime.

Answer 7

with Oysters

Answer 8

Saltine

Answer 9

Go to Cooks.com

Answer 10

google it...i bet u get over 300,000 different recipes for it