Recipe
Soup, Chili & Stew
Oyster Soup
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 7
| Quantity | Ingredient | Add |
|---|---|---|
| 1 pt. (about 30) extra-small shucked oysters in their liquor | ||
| 4 tbsp. Hy-Vee butter | ||
| 1 tbsp. Hy-Vee Worcestershire sauce | ||
| 1 ½ tsp. sweet paprika | ||
| ½ tsp. celery salt | ||
| 1 medium red onion, chopped | ||
| 1 medium potato, chopped | ||
| 2 c. Hy-Vee whole milk | ||
| 1 c. heavy whipping cream | ||
| Kosher salt, to taste | ||
| Freshly ground white pepper, to taste | ||
| 2 tbsp. minced fresh flat-leaf parsley |
Directions
- Drain the oysters through a fine-mesh sieve placed over a small bowl to catch the oyster liquor. Set the oysters aside. Reserve the liquor.
- In a medium saucepan, melt butter over medium heat. Stir in the Worcestershire sauce, paprika and celery salt. Add the oysters and bring to a simmer. Cook just until the edges of the oysters curl. Add the reserved oyster liquor, red onion and potato and return to a simmer.
- Add milk and cream. Reduce the heat to low and cook, stirring occasionally, until heated through, but do not let the oyster stew boil. Season to taste with salt and pepper. Serve topped with parsley.
Nutrition facts
Servings
320 Calories per serving
Amounts Per Serving
- Total Fat: 26g
- Cholesterol: 85mg
- Sodium: 180mg
- Total Carbohydrates: 18g
- Protein: 7g
Daily Values
0%
Vitamin A 30%
0%
Vitamin C 10%
0%
Iron 10%
0%
Calcium 15%