Name: Oyster Soup with Broth
Yield: Makes 12 cups (3 l); 10 first-course servings
Ingredients: ½ teaspoon hot red pepper sauce; 2 medium shallots, finely chopped; 5 pints shucked oysters, drained, liquid reserved; 4 cups (1 l) Basic Chicken Stock; 2 medium bunches scallions, green part only, thinly sliced across; 1 medium bunch flat-leaf parsley, leaves only, coarsely chopped; Freshly ground black pepper, to taste; About 1½ tablespoons kosher salt (exact amount depends on the saltiness of the oysters); 3 tablespoons fresh lemon juice

Preparation info

Makes 12 cups 3 l ) ;
10
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

Although this soup is very simple, start it early on the day of the meal, which only means putting the shucked oysters in a large sieve so that their liquor, or juice, drains into the soup pot.

The recipe can be divided or multiplied at will, according to need and the willingness of the market to shuck the oysters and send them in their juice. Order ahead.