Creamy Oyster Soup

Name: Creamy Oyster Soup
Yield: Makes 8 cups (2 l); 8 first-course servings
Ingredients: 2 teaspoons kosher salt; 1 medium bunch scallions, trimmed and thinly sliced across; 3 dozen oysters, shucked, with their liquid; 1¼ pounds (575 g) mashing potatoes, peeled and cut into ¼-inch (.5-cm) dice; 3 generous pinches saffron threads; 1 cup (250 ml) heavy cream; 4 cups (1 l) Basic Fish Stock

Preparation info

Makes 8 cups 2 l ) ;
8
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

This is a rich and substantial soup for a winter night. Those who don’t like a creamy oyster soup can try the oyster soup. A double portion of this would make a delightful dinner.

Ingredients

3 dozen oysters, shucked, with their liquid
4 cups (1 l)

Starter
Dinner
Fish course
Pescatarian
Winter
Gluten-free
Soup

Method

Place the oysters in a strainer set over a large bowl to catch the liquid.

In a medium saucepan, bring the stock and potatoes to a boil. Lower the heat and simmer for 8 minutes. Stir in the oyster liquid, cream, and saffron. Return to a boil. Lower the heat and simmer for 8 minutes.

Cut each oyster in half with kitchen scissors. Stir the oysters into the soup with the scallions