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Oyster Soup

Sopa de Ostiones
A bowl of rich, steaming oyster soup is made in many seafood specialty restaurants along both coasts of Mexic
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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.
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Course; Fish / Soup
Cuisine; Mexican