Creamy Oyster Soup
Updated October 10, 2023
- Total Time
- 33 minutes
- Prep Time
- 10 minutes
- Cook Time
- 23 minutes
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Ingredients
3 dozen oysters, shucked in their liquid
4 cups fish broth (see Micro-Tips)
1 pound potatoes (2 large potatoes), peeled and cut into ¼-inch cubes
1 cup heavy cream
¾ vial thread saffron, about 1#3 gram
1 bunch scallions, thinly sliced across (about 1 cup)
1 teaspoon kosher salt
Nutritional analysis per serving
30 grams carbs; 146 milligrams cholesterol; 378 calories; 4 grams monosaturated fat; 3 grams polyunsaturated fat; 8 grams saturated fat; 17 grams fat; 2 grams fiber; 734 milligrams sodium; 27 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place oysters in a strainer set over a large bowl to catch liquid.
- Step 2
Combine potatoes and broth in a 5-quart casserole. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt oven for 15 minutes or until potatoes are tender.
- Step 3
Prick plastic to release steam. Remove from oven and uncover. Add oyster liquid, cream and saffron. Cover tightly with microwave plastic wrap and cook for 7 minutes.
- Step 4
Pick plastic to release steam. Remove from oven and uncover. Cut each oyster in half with a kitchen scissors. Add to soup with scallions and salt. Cook, uncovered, for 1 minute.
- Step 5
Remove from oven and let stand for several minutes. Serve hot
Private Notes