Louisiana Oyster Soup Recipe
Whisk in milk and oyster liquor and bring to a simmer about 5 minutes. Add heavy cream and oyster liquor and return to a boil for 4 minutes.
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Sweat vegetables in medium potatoes with no color.
Louisiana oyster soup recipe. Stir in milk and return to a simmer. Add oysters and cook for 3 minutes. Add butter and onions to stockpot and sauté until onions are soft.
Add the oyster or chicken stock a little at a time to achieve a moderately thick stew-like consistency. Bring to a boil reduce to simmer and cook 25-30 minutes. Turn down and simmer until potatoes are soft stirring bottom of pot occasionally.
The oyster will cook in simmering soup. In a Dutch oven over medium heat cook celery green onions and onions in 1 tablespoon butter stirring constantly until tender. Bring to a boil.
Remove oysters with a slotted spoon and reserve 3 cups of liquid. Stir in heavy cream reduce heat and simmer for 5 minutes. Bring to a boil.
6 tablespoons butter divided ½ bunch green onions chopped about ½ cup. Increase heat to highBring to a boil and cook until potatoes are soft about 25 minutes. Season with salt and pepper or your preferred spices.
Butter is better for oyster soup. Add garlic potatoes chicken stock and seasonings. Add freshly shucked oysters and oyster liquor as needed about 4 oysters per 8 oz.
Add 2 cups of oysters and oyster liquid from 2 containers. Heat then add oysters and nutmeg. In a large pot over medium heat melt butter and sauté onions and mushrooms until onions are translucent and mushrooms are softened 10-15 minutes.
In a Dutch oven over medium heat cook celery green onions and onions in 1 tablespoon butter stirring constantly until tender. Louisiana-Style Oyster Stew Serves 4. Bring water to a boil in a medium saucepan.
Add garlic and flour and cook stirring frequently for 5 minutes. Puree in blender and strain through medium fine sieve. Mix soup milk and peas in sauce pan until smooth.
Stir in 2½ cups reserved liquid garlic thyme red pepper and bay leaf. Stir in 2½ cups reserved liquid garlic thyme red pepper and bay leaf.
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