- Course: Hot Appetizer, Main Course
- Skill Level: Easy
- Cost: Splurge
- Favorited: 4 Times
This is my favorite easy soup because it is as luxurious as it is simple to make. It consists of fresh oysters, briefly poached in cream and milk. If you buy the oysters already shucked, this recipe takes all of ten minutes to make.
- 2 dozen oysters, shucked; reserve oyster liquor
- ½ cup heavy cream
- ½ cup milk
- ½ teaspoon dry sherry
- 2 tablespoons butter
- 3 tablespoons parsley, minced
- Freshly ground white pepper
Place oyster liquor and heavy cream in a 10-inch skillet. Reduce this over medium heat for about 1 minute. Add the oysters, milk, sherry, ½ teaspoon salt and a pinch of pepper. Heat over low heat until the edges of the oysters begin to curl. (Do not overdo this step or the oysters will toughen.) Turn the heat off and swirl the butter into the soup. Blend until it is completely incorporated into the soup; adjust the seasoning.
Ladle the soup into heated soup bowls and dust each one with parsley.
© 1981 Michele Urvater
Nutritional information is based on 1/8 teaspoon added salt per serving.