5.0 from 51 votes
Oyster Stew
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 426 kcal
Course:
Main Course , Soup
Cuisine:
North American
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 White or black pepper as desired
- 1 Pint Shucked Oysters, Liquor Reserved Cut In Pieces If Very Large
- Parsley And/Or Paprika For Garnish
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.