Oyster Soup Recipe
Ingredients
| Seasoning mix | ||
| Salt | 1 1/2 Teaspoon | |
| 1 1/2 teaspoons dried sweet basil leaves | ||
| Sweet paprika | 1 Teaspoon | |
| Onion powder | 1 Teaspoon | |
| Garlic powder | 1 Teaspoon | |
| Dried thyme leaves | 1 Teaspoon | |
| Dry mustard | 1/2 Teaspoon | |
| Oregano leaves | 1/2 Teaspoon, dried | |
| Pepper white | 1/4 Teaspoon | |
| Black pepper | 1/8 Teaspoon | |
| Creamy mixture | ||
| Evaporated milk | 1 Can (10oz) | |
| 1/4 cup nonfat cream cheese | ||
| Onions | 1 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Apple Juice | 1 Cup (16 tbs) | |
| All purpose flour | 4 Tablespoon | |
| 3 cups oyster liquor | ||
| 48 medium oysters, about 3 1/2 pints | ||
| Parsley | 2 Tablespoon, finely chopped | |
| Green onions | 1/2 Cup (16 tbs), thinly sliced | |
| Unsalted butter | 2 Tablespoon | |
Directions
Combine the seasoning mix ingredients in a small bowl.
Place the canned milk and cream cheese in a blender and process until smooth and creamy; set aside.
Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.
Add the onions, celery, and 2 tablespoons of the seasoning mix.
Stir, and cook until the vegetables start to stick, about 3 to 4 minutes.
Add the apple juice, scrape the bottom of the pot to clear the browned bits, and cook until most of the liquid evaporates, leaving just enough to cover the vegetables, about 5 to 6 minutes.
Add the flour and mix until it is completely absorbed, a paste forms, and no flour is visible.
Smooth the mixture evenly across the bottom of the pot and cook until a crust starts to form, about 1 minute.
Add the oyster liquor and remaining seasoning mix, and whisk until all the ingredients are thoroughly blended.
Cook, whisking occasionally, for 5 minutes.
Whisk in the creamy mixture and add the oysters.
Stir and cook 1 minute.
Add the parsley and green onions, then stir and cook just until the soup comes to a boil.
Caution: These creamy blended mixtures can "break" or curdle easily if they are brought to a full boil.
Therefore, bring the liquid just to a gentle boil and stir immediately.
Remove from the heat and, if desired, gently stir in the butter until completely blended.
Serve immediately.
Place the canned milk and cream cheese in a blender and process until smooth and creamy; set aside.
Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.
Add the onions, celery, and 2 tablespoons of the seasoning mix.
Stir, and cook until the vegetables start to stick, about 3 to 4 minutes.
Add the apple juice, scrape the bottom of the pot to clear the browned bits, and cook until most of the liquid evaporates, leaving just enough to cover the vegetables, about 5 to 6 minutes.
Add the flour and mix until it is completely absorbed, a paste forms, and no flour is visible.
Smooth the mixture evenly across the bottom of the pot and cook until a crust starts to form, about 1 minute.
Add the oyster liquor and remaining seasoning mix, and whisk until all the ingredients are thoroughly blended.
Cook, whisking occasionally, for 5 minutes.
Whisk in the creamy mixture and add the oysters.
Stir and cook 1 minute.
Add the parsley and green onions, then stir and cook just until the soup comes to a boil.
Caution: These creamy blended mixtures can "break" or curdle easily if they are brought to a full boil.
Therefore, bring the liquid just to a gentle boil and stir immediately.
Remove from the heat and, if desired, gently stir in the butter until completely blended.
Serve immediately.
Chef
