Oyster Soup

2015-11-24
  • Cost : $$

    $: 0-20
    $$: 21-40
    $$$: 41-60
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

Ingredients

  • 48 ounces raw, shucked oysters
  • 6 cups water
  • 1.5 large onions, chopped
  • 1.5 slices ham
  • 2 spoonfuls all-purpose flour
  • 1 gill heavy cream
  • 3 egg yolks
  • salt
  • pepper
  • 2 sprigs fresh thyme

Method

Step 1

Wash and drain 48 ounces of oysters. Separate 32 ounces for the broth and 16 ounces for the final dish.

Step 2

To make the broth, bring water to a boil. Add 32 ounces of drained oysters, chopped onions, ham, and salt and pepper to taste

Step 3

After the liquid has reduced by 1/2, strain it through a sieve to separate broth from ingredients. Return the liquid to the pot and bring to a boil.

Step 4

Add the remaining 16 ounces of drained oysters to the broth and boil until they are sufficiently cooked

Step 5

To thicken the soup, add the flour, heavy cream, and beaten egg yolks. Boil for a few more minutes, mixing well to prevent curdling and to break up any lumps of flour.

Step 6

Distribute soup to bowls. Garnish with thyme and serve


Recipe Historical Context


Historical Context on The Virginia Housewife

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