Lately I’ve been craving childhood favorites, Southern classics my parents would make for us. When I looked for this recipe I wasn’t even sure what it was called, all I had was taste memories and a few ingredients to go on. Luckily it was pretty easy to find. The key in this recipe is to blanch the oysters in milk first and then remove them so they don’t over cook while you finish the soup. The result is creamy, simple and it hits the spot. Cheers!
- 1 pt. shucked fresh oysters, undrained
- 2 cups milk
- Kosher salt
- Freshly ground black pepper
- ¼ cup butter
- 1 shallot (or half a medium sized onion), minced
- 1 small garlic clove, minced
- ¼-1/2 celery stick, minced
- 2 tablespoons all-purpose flour
- 1 cup half-and-half
- 2 tablespoons sherry
- ½ teaspoon Worcestershire sauce
- Fresh lemon juice *optional
- Dash of hot sauce (such as Tabasco) *optional
- Drain oysters, reserving oyster liquor (about 1 cup). Heat milk and oyster liquor in a small saucepan over medium heat, whisking occasionally to prevent scorching, 3 to 4 minutes or until mixture just begins to steam. Add oysters, and season with desired amount of salt and pepper. Cook 4 to 5 minutes or until the edges of the oysters just begin to curl. Remove pan from heat. Using a slotted spoon, transfer oysters to a plate to prevent them from overcooking.
- Melt butter in a large saucepan over medium heat. Add shallot, celery and garlic, and cook, stirring often, 4 minutes or until tender. Sprinkle flour over shallot mixture, and cook, whisking constantly, 1 to 2 minutes or until completely incorporated and bubbly. Gradually whisk in half-and-half and next 3 ingredients. Bring to a boil, whisking constantly. Gradually stir in reserved milk mixture and oysters. Reduce heat to medium-low, and cook, stirring occasionally, just until warmed through. Season to taste with salt, pepper, lemon juice, and hot sauce. Serve with crackers.
Recipe adapted from Southern Living