Oyster Soup with Caviar

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Jeremiah Tower

Published 2002

  • About

A great soup from unsung American (New York) hero Michael Field takes only fifteen minutes to make once you have the freshly shucked fresh oysters.


  • 20 fresh oysters, shucked, kept in their “liquor”
  • 2 tablespoons unsalted butter
  • 2 cups


Put the oysters and their liquor, butter, and half-and-half in a nonreactive sauté pan. Bring rapidly up to a near boil and immediately turn off the heat. As soon as the oysters plump up (about 30 seconds), puree the oysters and cream. Taste for salt, reheat, and pour into warmed bowls. Put a spoonful of caviar in the center of each portion of soup.