Best 3 Oyster Cream Soup Recipes

Indulge in the delectable flavors of the sea with our collection of oyster cream soup recipes. These creamy and flavorful soups are a perfect way to warm up on a cold day or elevate a special occasion. Whether you prefer a classic preparation or a modern twist, we have a recipe to suit your taste. Our recipes include the traditional Oyster Cream Soup, a rich and creamy soup made with fresh oysters, cream, and white wine. If you're looking for a lighter option, try our Creamy Oyster Chowder, which features a flavorful broth made with celery, carrots, onions, and potatoes, combined with tender oysters and a touch of cream. For a unique twist, try our Oyster Rockefeller Soup, which incorporates the classic flavors of the iconic dish into a creamy soup, topped with crispy bacon and grated Parmesan cheese. With step-by-step instructions and helpful tips, our recipes will guide you in creating a delicious and memorable oyster cream soup that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

OYSTER CREAM SOUP

Oyster Cream Soup image

Make and share this Oyster Cream Soup recipe from Food.com.

Provided by Diana Adcock

Categories < 30 Mins

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

4 slices bacon, cooked to just crisp and crumbled drain off fat
1/4 cup 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 cups shucked oysters, in their liquor
2 cups milk
2 cups light cream
1 teaspoon finely chopped thyme
1/2-1 teaspoon Tabasco sauce
salt and pepper
2 tablespoons chopped chives

Steps:

In a large saucepan melt butter over medium-low heat.
Add the potato, carrot, celery and onion.
Saute 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.
Ladle into bowls and garnish with chives and crumbled bacon.

CREAM OF MUSHROOM WITH OYSTER AND SHRIMP SOUP

CREAM OF MUSHROOM WITH OYSTER AND SHRIMP SOUP image

Categories Mushroom Shellfish Quick & Easy

Yield Makes approximately 10 one cup servings

Number Of Ingredients 12

Ingredients

Cream of Mushroom with Oyster and Shrimp Soup
(M.O.S.S. Soup)
In a skillet, melt one 4 oz. Stick of butter. Stir in approximately 1/3 c. of sifted flour.
Use whisk to stir on med-high heat to make roux.
After about 8 - 10 min., add in 1 ½ c. of hot water and stir.
Add 1 pt. Heavy whipping cream and 1 pt. whole milk.
Fry about ½ of a 10 oz. pkg. of Portobello mushrooms and add to soup when done. Melt one lg. Beef Bouillon cube in about ½ c. boiling water and add to soup. Add one 10 oz pkg. of frozen chopped spinach and three lg. bay leaves to soup, let simmer.
Poach one lb. fresh, shucked oysters and one lb. fresh, cleaned, peeled shrimp. Add to soup after poaching for approximately
8 minutes. Add one tablespoon of Lea and Perrins Worcestershire Sauce, salt and pepper to taste.
Simmer soup for 10 minutes while stirring. Makes about 10 servings.
Michael S. McCullough
New Orleans, LA 12/07/04

Steps:

Easy to prepare, this soup is a breeze and should only take about 20 minutes to one half hour to prepare.

CREAM OF OYSTER SOUP

CREAM OF OYSTER SOUP image

Categories Soup/Stew Shellfish Side Simmer

Yield 6 Servings

Number Of Ingredients 6

Ingredients

1 pint oysters
1 quart milk
1 level tablespoon butter
1 level tablespoon flour
salt and pepper to taste
1/2 cup whipped cream

Steps:

Chop the oysters, drain off the liquor and add to it an equal amount of water; heat slowly skim well, then put in the chopped oysters and cook three minutes. Scald the milk, thicken with the butter and with flour, cream together and add to the oysters with the seasoning. Put in the cream the last minute before serving.

Tips:

Select Plump and Fresh Oysters: Choose oysters that are tightly closed and have a briny, fresh aroma. Avoid any oysters that are open or have a foul odor.
Shuck Oysters Safely: Use an oyster knife to carefully pry open the oyster shells. Wear protective gloves to prevent cuts and ensure the oysters are free from shell fragments before cooking.
Reserve Oyster Liquor: Save the oyster liquor that comes out when you shuck the oysters. This flavorful liquid adds depth and richness to the soup.
Use High-Quality Ingredients: Opt for fresh vegetables, herbs, and spices to enhance the taste of the soup. Freshly grated nutmeg and a good quality white wine make a significant difference.
Cook the Vegetables Properly: Sauté the vegetables until they are softened but still retain a slight crunch. This adds texture and prevents them from becoming mushy in the soup.
Simmer the Soup Gently: Bring the soup to a simmer and maintain it at a gentle bubble. Avoid boiling the soup vigorously, as it can toughen the oysters and vegetables.
Season to Taste: Adjust the seasoning of the soup according to your preference. Add salt, pepper, and a touch of cayenne pepper for a subtle kick.
Serve with Fresh Herbs and Crusty Bread: Garnish the soup with chopped fresh herbs like parsley or chives for an extra layer of flavor. Serve it with slices of crusty bread for dipping or croutons for a delightful crunch.

Conclusion:

Oyster cream soup is a classic dish that combines the briny sweetness of oysters with a creamy, velvety broth. By following these tips and carefully executing the recipe, you can create a restaurant-worthy soup that will impress your family and friends. Remember to select fresh, high-quality ingredients, cook the soup gently, and season it to perfection. Enjoy this delectable soup as a comforting starter or a light and flavorful main course.

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