Cream of Oyster Soup

Soups & Stews

Recipe courtesy of Rudy Lombard for Louisiana Kitchen & Culture

Serves 4

  • 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

Cream of Oyster Soup

Click image to enlarge


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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<p>OMG! I live in NC, no gulf oysters up here. That sounds delicious!</p> <p>&nbsp;</p>

<p>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.</p>

james capparell

Site Admin

<p>This was the most wonderful oyster stew I have ever made.</p> <p>&nbsp;</p>

<p>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.</p> <p>&nbsp;</p> <p>-Susan</p>

Best Regards,

Susan Ford, Publisher

Louisiana Kitchen & Culture