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.