Cream of Oyster Soup

Soups & Stews

Recipe courtesy of Rudy Lombard for Louisiana Kitchen & Culture

Serves 4

Ingredients: 
  • 1 pint Gulf oysters
  • 1 stick unsalted butter
  • 4 tablespoons flour
  • 1 medium onion, finely chopped
  • 2 stalks celery, finely chopped
  • 2 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.

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Comments

OMG! I live in NC, no gulf oysters up here. That sounds delicious!
 

We have you covered. On our home page there is a link provided by the Louisiana Seafood Board that lists purveyors of Gulf seafood. They'll ship everything from oysters to alligator.

james capparell

Site Admin

This was the most wonderful oyster stew I have ever made.
 

Linda, we're glad you enjoyed it. It's one of those old classics; I think it will be on my Christmas Eve dinner menu this year.

 

-Susan

Best Regards,

Susan Ford, Publisher

Louisiana Kitchen & Culture

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