This delicate oyster soup recipe sets the tone for celebration at any meal.
We made this stew healthier by primarily using low-fat milk and increasing the amount of vegetables.
Don’t worry about shucking the oysters–most supermarket seafood departments carry shucked oysters.
Serve with crusty bread to sop up all the delicious bits at the bottom of the bowl.
Meanwhile, cut oysters in half or quarters, depending on size.
Pour the oyster liquid through a fine-mesh sieve to strain out any grit.
Stir salt and paprika into the vegetables and cook, stirring, for 1 minute more.
Add the strained oyster liquid, milk, cream and hot sauce.
Increase heat to high and bring to a boil.
Reduce heat to a simmer and gently add the oysters.
Cook just until their edges begin to curl, 2 to 3 minutes.
Garnish with celery leaves and chives.
To serve, reheat and finish with Step 4.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
