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Herbed Oyster Soup

Source of Recipe


Food & Wine, February 1987






List of Ingredients



• 1-1/2 Tbsp unsalted butter
  
• 6 green onions, minced
  
• 12 shucked oysters, cut into 1-inch pieces, liquor reserved
  
• 3 cups chicken broth
  
• 2 small potatoes, peeled and diced
  
• 4-1/2 cups parsley, stems removed
  
• 2-1/4 cups milk
  
• 3/4 cup whipping cream
  
• 1/4 tsp dried thyme, crushed
  
• 3 Tbsp dry sherry
  
• 3/4 tsp freshly ground black pepper
  
• 1/4 tsp ground nutmeg
  






Instructions



1. Melt the butter over low heat in a Dutch oven and sauté the green onions. Add the reserved oyster liquor, the chicken broth, and diced potatoes. Cover and cook until the potatoes are tender. Add the parsley and cook 2 minutes.
   
   
2. Transfer the mixture to the bowl of a food processor and process until smooth. Place the mixture in a bowl and stir in the milk, cream and thyme. Cover and refrigerate if not serving immediately.
   
   
3. To finish the soup: Stir in the oysters, sherry, pepper and nutmeg. Gently heat for 4 minutes, or until oysters are cooked through. Serve.
   
   Makes 9 servings.