Oyster Cream Soup

Oyster Cream Soup

Oyster Cream Soup
If you prepare this soup, the world can really be your oyster. Bacon, potato, carrot, celery, onion and oyster; a rich combination for a delicate cream!
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Makes:
4-6 servings

Ingredients
4 slices of bacon, cooked to just crisp and crumbled drain off fat
1/4 cup unsalted butter
1 potato, peeled and cut into 1/4 inch dice
1 carrot, cut into 1/4 inch dice
1 stalk celery, cut into 1/4 inch dice
1 small onion, finely chopped
3 cups shucked oysters, in their liquor
2 cups milk
2 cups light cream
1 tsp. finely chopped thyme
1/2 tsp. Tabasco sauce
Salt and pepper
2 tbsp. chopped chives

Methods/steps
In a large saucepan melt butter over medium-low heat. Add the potato, carrot, celery and onion. Sauté for 3 minutes. Pour the oysters through a fine mesh strainer into the pan, then add the milk, cream and thyme. Bring milk and vegetable mixture to a boil, reducing heat to a simmer. Cook, uncovered for 10 minutes, stirring often. Add the oysters and cook until their edges curl, about 3 minutes. Season to taste with hot pepper sauce, salt and pepper. Scoop into bowls and garnish with chives.
Additional Tips
Ready in 25 min

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