Cream of Oyster Soup

Soups & Stews

Serves 4

Recipe courtesy of Rudy Lombard for Louisiana Kitchen & Culture

Ingredients:

1 pint Gulf oysters
1 stick unsalted butter
4 tablespoons flour
1 medium onion, finely chopped
2 stalks celery, finely chopped
3 cups half and half
2 teaspoons fresh chopped parsley (1 teaspoon dried)
salt and pepper
hot buttered French bread

Cream of Oyster Soup

Click image to enlarge

Method:

Drain oysters, reserving liquor and oysters separately.

Melt butter in a 4-quart saucepan over medium heat; add flour and whisk well. Cook, whisking constantly, for 5 minutes or until roux is golden. Add onion and celery; cook 5 minutes, stirring often. Add reserved oyster liquor and half and half. Cover, reduce heat to low, and simmer 20 minutes. Add reserved oysters and parsley. Season with salt and pepper; stir well. Simmer 1 minute or until the edges of the oysters begin to curl.

Remove from heat and serve immediately with hot buttered French bread.