Melt butter in a large saucepan over medium heat. Add shallot, celery, and garlic. Cook until softened, about 3 to 5 minutes.
Recipe
Author
Hy-Vee Weekly Ad
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Description
For holidays and everydays, this buttery oyster soup is about as good as it gets, especially with a chunk of crusty artisan bread. Mmm. Mmm.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| ¼ c. Hy-Vee unsalted butter | ||
| 1 shallot, minced | ||
| 1 stalk(s) celery, minced | ||
| 2 clove(s) garlic, minced | ||
| 4 c. Hy-Vee heavy whipping cream, or Hy-Vee whole milk | ||
| ¼ tsp. Hy-Vee salt | ||
| ¼ tsp. celery salt | ||
| ½ tsp. Hy-Vee ground black pepper | ||
| 1 pt. oysters, shucked | ||
| 1 green onion, plus additional green onion for garnish, sliced | ||
| Hy-Vee crushed red pepper, for garnish | ||
| Hy-Vee oyster crackers, for garnish |
Things To Grab
- Large saucepan or stockpot
Directions
Stir in cream, salt, celery salt, and pepper. Bring to a simmer; add oysters with their liquid to saucepan. Stirring continuously, cook oysters until they begin to curl; turn off heat. Stir 1 sliced green onion.
Serve stew immediately and garnish with additional sliced green onion, crushed red pepper, or crackers, if desired.
Nutrition facts
Servings
660 Calories per serving
Amounts Per Serving
- Total Fat: 67g
- Cholesterol: 230mg
- Sodium: 260mg
- Total Carbohydrates: 10g
- Protein: 9g
Daily Values
0%
Vitamin A 60%
0%
Vitamin C 10%
0%
Iron 20%
0%
Calcium 15%
Recipe Source:
From the week of November 11, 2017