Sopa de OstionesA bowl of rich, steaming oyster soup is made in many seafood specialty restaurants along both coasts of Mexic
Oyster Soup
Sopa de OstionesA bowl of rich, steaming oyster soup is made in many seafood specialty restaurants along both coasts of Mexic
Equipment
- Saucepan 3-quart
Ingredients
Makes 4 servings
- 2 tablespoons unsalted butter
- 1 medium white onion finely chopped
- 1 rib celery finely chopped
- 1 medium garlic clove minced
- 1 141⁄2-ounce can fat-free reduced-sodium chicken broth
- ½ teaspoon salt
- ⅛ teaspoon crushed red pepper
- 2 cups heavy cream or half and half
- 1 8-ounce jar fresh shucked small oysters
- 1 tablespoon chopped fresh cilantro or flat-leaf parsley
Instructions
- In a 3-quart saucepan, melt the butter and cook the onion, celery, and garlic over medium-low heat, covered, stirring frequently, until the vegetables are softened, about 5 minutes.
- Add the broth, salt, and red pepper.
- Bring to a boil.
- Cover, reduce heat and simmer 8 minutes.
- Add the cream and oysters with the liquid.
- Heat until hot and steaming, but do not boil.
- Stir in the cilantro.
Notes & Wine Advice
Serve hot.