Oyster Soup

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

This is one of the favourite soups in America and there are many excellent recipes for it, but the following, which hails from the South, is particularly good. Oysters are cheap and plentiful in America and some very much larger than the Royal natives of England.


  • 4 dozen large oysters
  • 1 quart of milk, the oyster liquor
  • 1 tablespoon of butter
  • 1 teaspoon of chopped parsley
  • 12 peppercorns, salt and pepper.


Open the oysters and strain their liquor through muslin into a saucepan, add the parsley and peppercorns, and bring to the boil. Put the milk in another saucepan, and add to the boiling oyster liquor when the milk is also boiling. The milk is apt to curdle if boiled together with the oyster liquor. Add the butter, season with salt and pepper, stir well and add the oysters, stirring continuously, but without allowing the soup to boil. As soon as the edges of the oysters begin to curl, the soup should be served immediately. Dry biscuits or “crackers” are usually handed around with oyster soup.