Oyster Stew

Name: Oyster Stew
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 4 tablespoon butter; ¼ c Leek, White Part Only, Diced ¼"; ¼ c Celery, Diced ¼"; 1 thyme sprig; ¼ c dry sherry or white wine; 4 tablespoon flour; 2 c whole milk; 1 c Heavy Cream (10% Or Heavier); ⅛-1/4 teaspoon Tobasco Or Other Hot Sauce; salt and pepper to taste; 1 Pint Shucked Oysters, Liquor Reserved Cut In Pieces If Very Large; Parsley And/Or Paprika For Garnish

User Reviews

5.0

51 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
426 kcal
Course
Main Course, Soup
Cuisine
North American

Oyster Stew

Liam Perkins

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A delicious, easy and luxurious dish, traditional on Christmas Eve. Done in under 30 minutes with less than 10 ingredients, this is the perfect soup for a chilly day.

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Ingredients

Servings

4 tablespoon butter
¼ c Leek, White Part Only, Diced ¼"
¼ c Celery, Diced ¼"
1 thyme sprig
¼ c dry sherry or white wine
4 tablespoon flour
2 c whole milk
1 c Heavy Cream (10% Or Heavier)
⅛-1/4 teaspoon Tobasco Or Other Hot Sauce
salt and pepper to taste White or black pepper as desired
1 Pint Shucked Oysters, Liquor Reserved Cut In Pieces If Very Large
Parsley And/Or Paprika For Garnish

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Instructions

In a medium saucepan, heat butter on medium-low and gently saute leeks and celery until translucent but not brown.
Add thyme and saute 1 more minute, then add sherry or wine and reduce by half.
Reduce heat to low and add in flour, stir until incorporated and cook for 2-4 minutes, until bubbling but not browned and then remove from heat.
Whisk in milk and cream until smooth. Place pot back on medium low heat, stirring frequently to prevent lumps or burning and cooking until thickened. If you have reserved oyster liquor, strain it into the pot at this point. Do not let milk mixture boil, turn temperature down if needed to keep stew just under a simmer.
Remove thyme sprig and puree mixture with an immersion blender or very carefully pour into a regular high speed blender and puree. Season to taste with salt (I used ¾ tsp), pepper and hot sauce.
Add in oysters, stir gently and watch closely. As soon as the edges curl, remove from the heat, serve in bowls garnished with chopped parsley and dust with paprika if desired.
Serve with crusty bread, oyster crackers or saltines.

Notes

It is imperative that you do not let the soup boil. Keep the temperature low and remove from heat as soon as the oysters curl at the edges.
If you use oyster liquor, add it before seasoning with salt. I find oyster liquor quite salty and need to reduce the added salt in a dish when using it.
Strain oyster liquor to prevent any bits of oyster shells from getting into the soup.
This recipe will double easily to feed more people.

Nutrition Information

Show Details

Calories 426kcal (21%) Carbohydrates 15g (5%) Protein 7g (14%) Fat 37g (57%) Saturated Fat 23g (115%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 117mg (39%) Sodium 173mg (7%) Potassium 308mg (9%) Fiber 1g (4%) Sugar 8g (16%) Vitamin A 1561IU (31%) Vitamin C 2mg (2%) Calcium 209mg (21%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 426 kcal

% Daily Value*

Calories	426kcal	21%
Carbohydrates	15g	5%
Protein	7g	14%
Fat	37g	57%
Saturated Fat	23g	115%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	9g	45%
Trans Fat	1g	50%
Cholesterol	117mg	39%
Sodium	173mg	7%
Potassium	308mg	7%
Fiber	1g	4%
Sugar	8g	16%
Vitamin A	1561IU	31%
Vitamin C	2mg	2%
Calcium	209mg	21%
Iron	1mg	6%