OYSTER STEW
This is best Oyster Stew you ever had! It is elegant and satisfying. I serve it with toasted homemade bread. Serve it quick and hot! Try adding a drop or two of hot sauce in your stew -- it's delicious!
Provided by Buddy Sizemore
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Melt the butter in a large skillet over medium heat, and cook the celery and shallots until shallots are tender.
- Pour half-and-half into a large pot over medium-high heat. Mix in the butter, celery, and shallot mixture. Stir continuously. When the mixture is almost boiling, pour the oysters and their liquid into the pot. Season with salt, pepper, and cayenne pepper. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.
Nutrition Facts : Calories 555.3 calories, Carbohydrate 13.5 g, Cholesterol 163 mg, Fat 51.1 g, Fiber 0.5 g, Protein 12.7 g, SaturatedFat 31.8 g, Sodium 308.8 mg, Sugar 1.6 g
OYSTER SOUP WITH WINE, CREAM AND SAFFRON
This is a rich and flavorful, easy to prepare soup. The longer you cook the bouillon, the thicker the broth will become; you can choose the exact thickness you want before you proceed with the oysters.
Provided by Mme M
Categories European
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Open the oysters over a bowl to collect all the juice. Put the juice in a one-pint measuring jug. Add to this the 1/2 cup dry white wine, then fill to the top with water to make a total of one pint.
- Pour this into a wide pot, bring to the boil. Add the bouillon. Simmer around 30 minutes over low heat.
- While it's cooking, heat the butter in a medium pot, add the frozen matchstick vegetables (typically carrot, green pepper, onion or leek). Cook this about 5 minutes. Salt and pepper the vegetables.
- After the soup broth has cooked 30 minutes, add the matchstick vegetables. Add the cream and the saffron. Blend this all, at a low simmer, and taste for seasoning.
- Add the 12 oysters.
- Cook only 30 seconds to 1 minute.
- Serve.
Nutrition Facts : Calories 226.4, Fat 8.1, SaturatedFat 3.5, Cholesterol 87.6, Sodium 358.6, Carbohydrate 17, Fiber 2.5, Sugar 0.3, Protein 16.5
OYSTER SOUP
Steps:
- In a heavy 2-quart saucepan over medium heat, bring the heavy cream and oyster liquor from the oysters to a simmer. Remove from the heat.
- Meanwhile, in a large saute pan over medium heat, melt the butter. Add the celery and a pinch of the salt and sweat for 3 to 4 minutes. Add the onion and continue cooking until translucent, about 4 to 5 minutes. Add celery seed, hot pepper sauce, and oysters and cook for 1 to 2 minutes, or until the edges of the oysters start to curl.
- Transfer the oysters to the carafe of a blender and add enough of the cream just to cover.*
- Puree until the mixture is smooth. Return the remaining cream to medium heat, add the pureed mixture, and cook until heated through.
- Just before serving, add the lemon juice, chopped herbs, and season with salt and pepper, to taste.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
OYSTER SOUP
A quick and easy soup that is just wonderful on a winter day (or anytime, really)! This soup comes from the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Savory
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter, stir in flour and blend well.
- Add milk slowly, stirring constantly; add cream, salt, pepper and grated onion.
- Keep warm over low heat.
- Bring oysters to a boil in their own liquor; add to milk stock and heat about 5 minutes or until edges of the oysters curl.
- Serve immediately.
Nutrition Facts : Calories 378.1, Fat 26, SaturatedFat 14.9, Cholesterol 152.1, Sodium 856, Carbohydrate 16.6, Fiber 0.1, Sugar 0.1, Protein 19.5
CREAM OF GARLIC & SAFFRON SOUP
Brian Glover's creamy soup is perfect served as a dinner party starter or as a tasty and light supper
Provided by Good Food team
Categories Dinner, Lunch, Soup
Time 1h20m
Number Of Ingredients 12
Steps:
- Soak the saffron in 2 tbsp hot water for 10 minutes. Melt the butter in a large saucepan. Add the garlic (and its skin), onion, celery and bay leaf to the pan, stir to coat in the butter, then cook very gently, covered, for about 15-20 minutes. The garlic and onions should be very soft and tender but not at all browned, so keep the heat low.
- Uncover and add the sherry, raise the heat and bring to the boil then add the stock, saffron and its liquid, 1 tsp salt and a good grinding of fresh black pepper. Bring to the boil, stir in the rice and simmer gently for 15 minutes or until the rice is just cooked. Fish the bay leaf out and discard.
- Liquidise the soup then sieve back into the pan (this gets rid of any bits of skin). Pour in the cream and reheat until hot. Adjust the seasoning adding a little lemon juice to taste if liked and thin with a splash of milk if too thick. Serve sprinkled with croûtons.
Nutrition Facts : Calories 436 calories, Fat 35 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 22 grams carbohydrates, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 1.72 milligram of sodium
POACHED OYSTERS IN FENNEL-SAFFRON SOUP
Serve this with plenty of crusty bread.
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Melt butter in heavy medium skillet over medium heat. Add fennel and sauté until golden, about 10 minutes. Add 1 cup water; cover and cook until fennel is very tender, about 20 minutes. Puree fennel mixture in processor. Set aside.
- Heat oil in heavy large saucepan over medium heat. Add garlic and saffron; sauté 1 minute. Add clam juice, cream, and Pernod and bring to simmer. Add fennel puree and bring to simmer. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated. Simmer before continuing.) Add oysters with their liquor to cream mixture and stir to heat through. Ladle soup into bowls.
More about "oyster soup with wine cream and saffron recipes"
MARYLAND OYSTER STEW
From eatingwell.com
3/5 (2)Total Time 45 minsServings 12Calories 147 per serving
- Heat butter in a large saucepan over medium heat until melted. Add onion and diced celery, reduce heat to medium-low and cook, stirring occasionally, until translucent and very tender but not browned, 25 to 30 minutes.
- Meanwhile, cut oysters in half or quarters, depending on size. Pour the oyster liquid through a fine-mesh sieve to strain out any grit.
- Stir salt and paprika into the vegetables and cook, stirring, for 1 minute more. Add the strained oyster liquid, milk, cream and hot sauce. Increase heat to high and bring to a boil.
- Reduce heat to a simmer and gently add the oysters. Cook just until their edges begin to curl, 2 to 3 minutes. Remove from heat. Season with pepper. Garnish with celery leaves and chives.
CREAMY OYSTER AND WATERCRESS STEW RECIPE | BON APPéTIT
From bonappetit.com
4.2/5 (11)Estimated Reading Time 1 minServings 6
- Heat oil in a large heavy pot over medium-high heat. Cook leeks, stirring often, until softened, about 4 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute; season with salt and pepper.
- Add wine and reserved oyster liquor to pot and cook until slightly reduced, about 4 minutes. Add broth and saffron; bring to a boil, reduce heat, and simmer 5 minutes. Add watercress and cook until just wilted, about 2 minutes. Let cool slightly, then, working in batches, purée in a blender until smooth. Pour soup into a large saucepan and bring to simmer over medium heat. Add oysters and red pepper flakes and cook until oysters are just cooked through, about 2 minutes; stir in 1/2 cup cream.
CLASSIC CREAMY FRESH OYSTER STEW RECIPE - PAULA DEEN
From pauladeen.com
CHARLESTON OYSTER SOUP RECIPE - SOUTHERN LIVING
From southernliving.com
CREAMY OYSTER SOUP RECIPE | EAT SMARTER USA
From eatsmarter.com
CREAM OF OYSTER SOUP | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
OYSTER SOUP WITH SAFFRON | METRO
From metro.ca
5/5 (1)Total Time 30 minsServings 4
OYSTER STEW RECIPE - SIMPLY RECIPES
From simplyrecipes.com
GRANDMA'S OYSTER SOUP RECIPE WITH MILK - THESE OLD …
From theseoldcookbooks.com
CREAM OF OYSTER SOUP RECIPE - OYSTER OBSESSION™
From oyster-obsession.com
SAFFRON-FLAVOURED CREAM OF OYSTER SOUP | METRO
From metro.ca
OYSTER ROCKEFELLER SOUP | LOUISIANA SEAFOOD
From louisianaseafood.com
SAFFRON OYSTERS WITH LEEKS RECIPE - MARCIA KIESEL - FOOD & WINE
From foodandwine.com
CIOPPINO SEAFOOD STEW RECIPE FROM BOBBY FLAY - FOOD & WINE
From foodandwine.com
COD AND CLAM CHOWDER RECIPE - REAL SIMPLE
From realsimple.com
SAFFRON-FLAVOURED CREAM OF OYSTER SOUP | METRO
OYSTERS WITH LEEK AND SAFFRON SAUCE RECIPE | EAT SMARTER USA
From eatsmarter.com
You'll also love