Oyster Cream Soup

Indulge in the velvety elegance of Oyster Cream Soup, a luxurious and comforting dish perfect for seafood lovers. This creamy soup is crafted with fresh, plump oysters gently cooked in a rich base of clam juice, heavy cream, and whole milk, delivering a smooth and indulgent texture. Aromatic shallots, garlic, and a splash of dry white wine add layers of sophisticated flavor, while a touch of white pepper provides subtle warmth. Finished with a sprinkle of fresh parsley and a squeeze of lemon, this soup is as visually stunning as it is delicious. Quick to prepare in just 45 minutes, this restaurant-worthy dish is ideal for a cozy dinner or an upscale appetizer at your next gathering.

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 12 pieces fresh oysters
• 3 tablespoons unsalted butter
• 2 pieces shallots, finely chopped
• 2 cloves garlic, minced
• 0.5 cups dry white wine
• 2 tablespoons all-purpose flour
• 2 cups clam juice
• 1 cups heavy cream
• 1 cups whole milk
• 0.5 teaspoons salt
• 0.25 teaspoons ground white pepper
• 2 tablespoons parsley, finely chopped (optional, for garnish)
• 4 pieces lemon wedges (optional, for serving)

Directions

Step 1

Shuck the oysters, reserving their liquor in a small bowl. If needed, strain the liquor through a fine mesh sieve to remove any grit. Set the oysters and liquor aside.

Step 2

In a large pot or Dutch oven, melt the butter over medium heat. Add the finely chopped shallots and cook until softened, about 3-4 minutes.

Step 3

Stir in the minced garlic and cook for another 1 minute until fragrant, being careful not to let it brown.

Step 4

Pour in the dry white wine and bring to a simmer. Allow it to reduce by half, about 4-5 minutes.

Step 5

Sprinkle the flour over the shallot mixture and stir to form a roux. Cook for 2 minutes, stirring constantly, to remove the raw flour taste.

Step 6

Gradually whisk in the clam juice, heavy cream, and whole milk. Bring the mixture to a gentle simmer, stirring frequently to ensure it becomes smooth and creamy.

Step 7

Add the strained oyster liquor to the pot. Then carefully add the oysters themselves, letting them cook for about 3-5 minutes until they plump up and are just cooked through. Avoid overcooking to prevent them from becoming rubbery.

Step 8

Season the soup with salt and white pepper to taste. Adjust the seasoning as necessary.

Step 9

Ladle the oyster cream soup into bowls and garnish with finely chopped parsley, if desired. Serve immediately with a lemon wedge on the side for a bright citrus finish, if preferred.

Nutrition Facts

Serving size	1127.9 grams (1127.9g)

Amount per serving	% Daily Value*
Calories	1704

Total Fat 132.60g	170%
Saturated Fat 75.60g	378%
Polyunsaturated Fat 0.30g
Cholesterol 530mg	177%
Sodium 1677mg	73%
Total Carbohydrate 60.30g	22%
Dietary Fiber 4.40g	16%
Total Sugars 19.30g
Protein 36.10g	72%

Vitamin D 1183IU	5913%
Calcium 570mg	44%
Iron 26mg	147%
Potassium 1466mg	31%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 75.6%

Protein: 9.1%

Carbs: 15.3%