Oyster Cream Soup
Indulge in the velvety elegance of Oyster Cream Soup, a luxurious and comforting dish perfect for seafood lovers. This creamy soup is crafted with fresh, plump oysters gently cooked in a rich base of clam juice, heavy cream, and whole milk, delivering a smooth and indulgent texture. Aromatic shallots, garlic, and a splash of dry white wine add layers of sophisticated flavor, while a touch of white pepper provides subtle warmth. Finished with a sprinkle of fresh parsley and a squeeze of lemon, this soup is as visually stunning as it is delicious. Quick to prepare in just 45 minutes, this restaurant-worthy dish is ideal for a cozy dinner or an upscale appetizer at your next gathering.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 12 pieces fresh oysters
- 3 tablespoons unsalted butter
- 2 pieces shallots, finely chopped
- 2 cloves garlic, minced
- 0.5 cups dry white wine
- 2 tablespoons all-purpose flour
- 2 cups clam juice
- 1 cups heavy cream
- 1 cups whole milk
- 0.5 teaspoons salt
- 0.25 teaspoons ground white pepper
- 2 tablespoons parsley, finely chopped (optional, for garnish)
- 4 pieces lemon wedges (optional, for serving)
Instructions
Shuck the oysters, reserving their liquor in a small bowl. If needed, strain the liquor through a fine mesh sieve to remove any grit. Set the oysters and liquor aside.
In a large pot or Dutch oven, melt the butter over medium heat. Add the finely chopped shallots and cook until softened, about 3-4 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant, being careful not to let it brown.
Pour in the dry white wine and bring to a simmer. Allow it to reduce by half, about 4-5 minutes.
Sprinkle the flour over the shallot mixture and stir to form a roux. Cook for 2 minutes, stirring constantly, to remove the raw flour taste.
Gradually whisk in the clam juice, heavy cream, and whole milk. Bring the mixture to a gentle simmer, stirring frequently to ensure it becomes smooth and creamy.
Add the strained oyster liquor to the pot. Then carefully add the oysters themselves, letting them cook for about 3-5 minutes until they plump up and are just cooked through. Avoid overcooking to prevent them from becoming rubbery.
Season the soup with salt and white pepper to taste. Adjust the seasoning as necessary.
Ladle the oyster cream soup into bowls and garnish with finely chopped parsley, if desired. Serve immediately with a lemon wedge on the side for a bright citrus finish, if preferred.
Nutrition Facts
Calories |
2448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.9 g | 197% | |
| Saturated Fat | 82.3 g | 412% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 977 mg | 326% | |
| Sodium | 4668 mg | 203% | |
| Total Carbohydrate | 124.4 g | 45% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 29.1 g | ||
| Protein | 108.9 g | 218% | |
| Vitamin D | 99.6 mcg | 498% | |
| Calcium | 1460 mg | 112% | |
| Iron | 66.1 mg | 367% | |
| Potassium | 4222 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
