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Simple Oyster "Stew"

Source of Recipe

From "Farm to Fork" by Emeril Lagasse


Recipe Introduction

"Though Louisiana folks refer to this creamy soup as a stew, don't let the name fool you. This simple, brothy delicacy is the perfect way to showcase plump, salty oysters. Use the best quality milk and butter you can find, and make sure you stir in any oyster liquor that arrives with the shucked oysters. Serve with oyster crackers or hot crusty bread, and you're there!"

List of Ingredients

â—¦ 5 tablespoons unsalted butter
â—¦ ¼ cup finely chopped celery
â—¦ 3 tablespoons all-purpose flour
â—¦ 5 cups whole milk
â—¦ 1 cup heavy cream
â—¦ ¾ teaspoon salt, plus more if needed
â—¦ ½ teaspoon freshly ground white pepper
â—¦ ½ teaspoon cayenne pepper
â—¦ ½ cup finely sliced green onions (green tops only)
â—¦ 1 clove garlic, smashed
â—¦ 2 pints shucked oysters, with any oyster liquor
â—¦ 4 ounces fresh baby spinach leaves, rinsed and spun dry (optional)


Recipe

Melt 2 tablespoons of the butter in a large soup pot over medium-low heat, and add the celery. Cook, stirring occasionally, until the celery is very soft, about 4 minutes. Stir in the flour and cook, stirring, for 2 minutes; do not allow the flour to brown. Working quickly, whisk in the milk and cream, and raise the heat to medium. Continue to cook, stirring frequently, until the liquid thickens a bit and comes to a gentle simmer. Add ½ teaspoon of the salt and the white pepper, cayenne, green onions, and garlic clove. Continue to cook until the soup thickens a bit more and the flavors come together, 5 to 10 minutes.

Remove and discard the smashed garlic clove. Stir in the oysters, along with any oyster liquor, and cook, stirring frequently, until the edges of the oysters are beginning to curl, 4 to 5 minutes. Stir in the spinach, if using, and cook until it has wilted and the oysters are just cooked through, 2 to 3 minutes. Taste, and add the remaining ¼ teaspoon salt (or more if needed). Serve immediately in wide shallow bowls, each bowl garnished with ½ tablespoon of the remaining butter.

Makes 2 ½ quarts,
6 servings