Oyster Cream Soup
If you prepare this soup, the world can really be your oyster. Bacon, potato, carrot, celery, onion and oyster; a rich combination of a delicate cream!
Course Cream-Based Soups, Seafood
Cuisine Continental
Servings 4 servings
Calories 2791.55 kcal
- 4 slices of bacon, cooked to just crisp and crumbled drain off fat
- 1/4 cup(s) unsalted butter
- 1 potato, peeled and cut into 1/4 inch dice
- 1 carrot, cut into 1/4 inch dice
- 1 stalk celery, cut into 1/4 inch dice
- 1 small onion, finely chopped
- 3 cup(s) shucked oysters, in their liquor
- 2 cup(s) milk
- 2 cup(s) light cream
- 1 teaspoon(s) finely chopped thyme
- 1/2 teaspoon(s) Tabasco sauce
- 1 dash(es) salt
- 1 dash(es) pepper
- 2 tablespoon(s) chopped chives
In a large saucepan melt butter over medium-low heat.
Add the potato, carrot, celery and onion.
Saute for 3 minutes.
Pour the oysters through a fine mesh strainer into the pan, then add the milk, cream and thyme.
Bring milk and vegetable mixture to a boil, reducing heat to a simmer.
Cook, uncovered for 10 minutes, stirring often.
Add the oysters and cook until their edges curl, about 3 minutes.
Season to taste with hot pepper sauce, salt and pepper.
Scoop into bowls and garnish with chives.
Ready in 25 min.
Calories: 2791.55kcalCarbohydrates: 125.21gProtein: 121.51gFat: 202.49gSaturated Fat: 103.5gCholesterol: 555.2mgSodium: 3025.31mgFiber: 7.55gSugar: 51.34g
Keyword Butter, Carrots, Pork, Potato, Vegetables