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Nutrition info - Recipes

Oyster Cream Soup

If you prepare this soup, the world can really be your oyster. Bacon, potato, carrot, celery, onion and oyster; a rich combination of a delicate cream!


Oyster Cream Soup

Ingredients

For 4 people

  • 4 slices of bacon, cooked to just crisp and crumbled drain off fat
  • 1/4 cup(s) unsalted butter
  • 1 potato, peeled and cut into 1/4 inch dice
  • 1 carrot, cut into 1/4 inch dice
  • 1 stalk celery, cut into 1/4 inch dice
  • 1 small onion, finely chopped
  • 3 cup(s) shucked oysters, in their liquor
  • 2 cup(s) milk
  • 2 cup(s) light cream
  • 1 teaspoon(s) finely chopped thyme
  • 1/2 teaspoon(s) Tabasco sauce
  • 1 dash(es) salt
  • 1 dash(es) pepper
  • 2 tablespoon(s) chopped chives

Directions

In a large saucepan melt butter over medium-low heat. Add the potato, carrot, celery and onion. Sauté for 3 minutes. Pour the oysters through a fine mesh strainer into the pan, then add the milk, cream and thyme. Bring milk and vegetable mixture to a boil, reducing heat to a simmer. Cook, uncovered for 10 minutes, stirring often. Add the oysters and cook until their edges curl, about 3 minutes. Season to taste with hot pepper sauce, salt and pepper. Scoop into bowls and garnish with chives.
Ready in 25 min

Nutrition facts

  • Kcal: 697.89 kcal
  • Fibers (g): 1.89g
  • Sodium (mg): 756.33mg
  • Carbs: 31.3g
  • Fat: 50.62g
  • Saturated fat (g): 25.88g
  • Proteins: 30.38g