Melt butter in a large saucepan over medium heat. Add shallot, celery, and garlic. Cook until softened, about 3 to 5 minutes.
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
|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
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.
Amounts Per Serving
- Total Fat: 67g
- Cholesterol: 230mg
- Sodium: 260mg
- Total Carbohydrates: 10g
- Protein: 9g
From the week of November 11, 2017