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Charleston Cream of Oyster Soup

Source of Recipe

From "The Heritage of Southern Cooking" by Camille Glenn


Recipe Introduction

"In Charleston (so we are told) this soup was always served at the St. Cecilia debutante ball. The blades of mace floating with the oysters were the traditional spice. Mace does have a great affinity for oysters - and it has without a doubt a more subtle flavor than nutmeg. This is a rich soup and should be served in bouillon cups, not bowls."

List of Ingredients

• 1 pint fresh small oysters
• 3 Tbsp unsalted butter
• 3 cups milk, warmed
• 1 cup heavy or whipping cream, warmed
• Salt and freshly ground white pepper to taste
• 2 blades mace, or sprinkling grated mace


Recipe

Drain the oysters (freeze the liquor for another use). Melt the butter in a large saucepan, add the oysters, and allow them to absorb the butter over gentle heat, ½ minute.

Add the milk and cream. Season with salt, white pepper, and mace. Heat the soup slowly, stirring gently, only until the edges of the oysters begin to curl. Do not allow to boil. Taste for salt and white pepper.

Set the soup aside in a pan of simmering water, to be served later, or serve at once in small bouillon cups with hot buttered crackers.

Serves 6 to 8