Arnaud's Oyster Soup

Soups & Stews

Recipe courtesy of Arnaud's Restaurant published in New Orleans Classic Brunches cookbook

Serves 6

  • 3½ cups water
  • ​2 dozen freshly shucked oysters, drained
  • ​1/2 cup celery, chopped
  • ​1/2 cup green onions, chopped
  • ​1/2 cup onion, chopped
  • ​1 tablespoon butter, melted
  • ​1/2 teaspoon garlic, finely chopped
  • ​1/8 teaspoon dried thyme
  • ​1/8 teaspoon ground red pepper
  • ​1 bay leaf
  • 3/4 cup heavy cream
  • 2 cups milk
  • 1/4 cup butter
  • 1/2 cup all purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon ground white pepper

Arnaud's Oyster Soup

Arnaud's Oyster Soup 

Click image to enlarge


Bring water to a boil in a medium saucepan. Add oysters and cook for 3 minutes. Remove oysters with a slotted spoon and reserve 3 cups of liquid. Set both aside. In a Dutch oven over medium heat, cook celery, green onions and onions in 1 tablespoon butter, stirring constantly until tender. Stir in 2½ cups reserved liquid, garlic, thyme, red pepper and bay leaf; bring to a boil. Stir in heavy cream, reduce heat and simmer for 5 minutes. Stir in milk and return to a simmer.

​Melt 1/4 cup butter in a small saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly, about 3 minutes or until smooth (mixture should be very thick).

​Gradually add flour mixture to milk mixture, stirring with a wire whisk until blended. Add oysters, salt and white pepper. Cook until thoroughly heated.

Remove from heat, discard bay leaf and serve with toasted buttered French bread or crackers.


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<p>I was Not impressed with this recipe. &nbsp;</p>

RE: Vickie- Mar 15, 2014 "I was Not impressed with this recipe"....So what Vickie? Thanks for your constructive input. I'm not impressed with you.