I remember as a kid having my Grandmother make something that she called
"Oyster soup". It used canned oysters and was mostly just heated milk.
(She also made potato soup--boil and dice some potatos, some diced
onions, butter or margarine, and milk).

I remember hating the oyster soup when I was younger, but learning to
like it as a teenager.

I've been feeling nostalgic for some of the foods from my youth and
while at the store today, I bought a can of oysters on a whim. But I
have no real idea of if I should add anything other than the oysters to
the milk base.

Anyone have any recipes?

Thanks in advance.

Lobster Man wrote:

> I remember as a kid having my Grandmother make something that she called
> "Oyster soup". It used canned oysters and was mostly just heated milk.
> (She also made potato soup--boil and dice some potatos, some diced
> onions, butter or margarine, and milk).
>
> I remember hating the oyster soup when I was younger, but learning to
> like it as a teenager.
>
> I've been feeling nostalgic for some of the foods from my youth and
> while at the store today, I bought a can of oysters on a whim. But I
> have no real idea of if I should add anything other than the oysters to
> the milk base.
>
> Anyone have any recipes?
>
> Thanks in advance.

Add a few tbs. of the oysters juices to a sauce bechamel (or a simple
white sauce). Add some gruyere and grated parmesan, reheat for a few
seconds, mix well to ensure that the cheese is melted and finish with a
few tbs. of butter.

Obviously include the oysters to heat through, serve with fresh bread or
croutons in the soup.

Half & half with a roux well also. To make this dish really good use
fresh oysters, not canned.
---
JL

Joseph Littleshoes wrote:
> Lobster Man wrote:
>
> > I remember as a kid having my Grandmother make something that she called
> > "Oyster soup". It used canned oysters and was mostly just heated milk.
> > (She also made potato soup--boil and dice some potatos, some diced
> > onions, butter or margarine, and milk).
> >
> > I remember hating the oyster soup when I was younger, but learning to
> > like it as a teenager.
> >
> > I've been feeling nostalgic for some of the foods from my youth and
> > while at the store today, I bought a can of oysters on a whim. But I
> > have no real idea of if I should add anything other than the oysters to
> > the milk base.
> >
> > Anyone have any recipes?
> >
> > Thanks in advance.
>
> Add a few tbs. of the oysters juices to a sauce bechamel (or a simple
> white sauce). Add some gruyere and grated parmesan, reheat for a few
> seconds, mix well to ensure that the cheese is melted and finish with a
> few tbs. of butter.
>
> Obviously include the oysters to heat through, serve with fresh bread or
> croutons in the soup.
>
> Half & half with a roux well also. To make this dish really good use
> fresh oysters, not canned.
> ---

I've only eaten oyster soup once. It seemed like the oysters were just
heated in milk... that's how thin is was. That soup was made by a good
friend and I know she makes it every christmas, so I'll ask her for the
recipe if you still want it.

"Lobster Man" wrote:

> I remember as a kid having my Grandmother make something that she called
> "Oyster soup". It used canned oysters and was mostly just heated milk.
> (She also made potato soup--boil and dice some potatos, some diced onions,
> butter or margarine, and milk).
>
> I remember hating the oyster soup when I was younger, but learning to like
> it as a teenager.
>
> I've been feeling nostalgic for some of the foods from my youth and while
> at the store today, I bought a can of oysters on a whim. But I have no
> real idea of if I should add anything other than the oysters to the milk
> base.
>
> Anyone have any recipes?

I like Alton Brown's recipe, though sometimes I add Pernod. From
www.foodnetwork.com:

Oyster Soup
Recipe courtesy Alton Brown, 2004
Show: Good Eats
Episode: Shell Game

4 cups heavy cream
1 pint oysters and liquor, separated
1 tablespoon unsalted butter
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 teaspoon celery seed
1 1/2 teaspoons hot pepper sauce
1 tablespoon lemon juice
2 tablespoons freshly chopped parsley leaves, chervil, or chives
Salt and pepper

In a heavy 2-quart saucepan over medium heat, bring the heavy cream and
oyster liquor from the oysters to a simmer. Remove from the heat.

Meanwhile, in a large saute pan over medium heat, melt the butter. Add the
celery and a pinch of the salt and sweat for 3 to 4 minutes. Add the onion
and continue cooking until translucent, about 4 to 5 minutes. Add celery
seed, hot pepper sauce, and oysters and cook for 1 to 2 minutes, or until
the edges of the oysters start to curl.

Transfer the oysters to the carafe of a blender and add enough of the cream
just to cover.*

Puree until the mixture is smooth. Return the remaining cream to medium
heat, add the pureed mixture, and cook until heated through.

Just before serving, add the lemon juice, chopped herbs, and season with
salt and pepper, to taste.

*When blending hot liquids: Remove liquid from the heat and allow to cool
for at least 5 minutes. Transfer liquid to a blender or food processor and
fill it no more than halfway. If using a blender, release one corner of the
lid. This prevents the vacuum effect that creates heat explosions. Place a
towel over the top of the machine, pulse a few times then process on high
speed until smooth.


Bob

> Anyone have any recipes?

For a period, I would frequent the Oyster Bar in Grand Central Station in
Manhattan.
I am pretty sure they used only milk (or cream) butter and oysters...
They flash-heated it in a conical flash-heater thingy...

(and rarely checked i.d. for an accompanying beer...)

~-x-y-~ wrote:
>> Anyone have any recipes?
>
> For a period, I would frequent the Oyster Bar in Grand Central Station in
> Manhattan.
> I am pretty sure they used only milk (or cream) butter and oysters...
> They flash-heated it in a conical flash-heater thingy...

They call their oyster soups either "oyster stew" or "oyster
pan roast." Google and find some pretty easy recipes.

That "flash-heater thingy" is a steam-jacketed kettle.

Pastorio

--
Posted via a free Usenet account from http://www.teranews.com

On Fri, 18 Aug 2006 18:50:18 -0700, Lobster Man wrote:

> I remember as a kid having my Grandmother make something that she called
> "Oyster soup". It used canned oysters and was mostly just heated milk.
> (She also made potato soup--boil and dice some potatos, some diced
> onions, butter or margarine, and milk).
>
> I remember hating the oyster soup when I was younger, but learning to
> like it as a teenager.
>
> I've been feeling nostalgic for some of the foods from my youth and
> while at the store today, I bought a can of oysters on a whim.


The key to great oyster stew is the freshness of the oysters. Canned ones
will work of course but try it sometime with fresh shucked oysters.

Bring a quart of whole milk to nearly a boil and hold.
Saute half the tops (chopped) from a bunch of green onions and three
table spoons of fine diced celery in 3 tablespoons of butter.
Tabasco to your liking.
Bring up the heat on the saute and add 48 fresh shucked oysters. Cook
until the edges curl slightly.
Add 1/2 half cup of reserved liquor from the oysters.
Transfer to the pot of hot whole milk.
Sea salt to taste.
Green onion dice for garnish.
Serve with crusty french bread and a glass of Sancerre.

I've probably posted this before; it's a long-time favorite.

Oyster Chowder
(Adapted from the Sunset Seafood Cookbook)

Chop and sautee in olive oil a small onion and two sticks of
celery and, optionally, 1-2 slices of bacon. If using bacon,
drain off some of the resulting grease. Season liberally
with white pepper, black pepper, and cayenne; continue this
seasoning at each state of the preparation. Add one cup of
water and 2 or 3 diced boiling potatos. Cover and simmer
7 minutes until potatos are done. Add one to two jars of
oysters which have been drained and quartered. Bring back
to boil and simmer for just one minute.

At this point, add 6 oz of heated half-and-half (for New
England style) or 6 oz of heated tomato soup (for Manhattan
style; use a good-quality boxed ready to serve soup, such
as Pacific or Imagine, or made from scratch). Serve
immediately.

Steve