Oyster Soup

This oyster soup is mildly seasoned so the delicate fish flavor comes through. If you like, float a small pat of margarine or butter atop each serving.

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  • 1/4 cup finely chopped onion or sliced leek
  • 2 teaspoons margarine or butter
  • 1 pint shucked oysters
  • 1/2 teaspoon salt
  • 2 cups milk
  • 1 cup half-and-half or light cream
  • 1 tablespoon snipped fresh parsley
  • 1 tablespoon chopped pimiento (optional)
  • 1/4 teaspoon ground white pepper
In a medium saucepan cook onion or leek in margarine or butter until tender but not brown. Add the undrained oysters and salt. Cook over medium heat about 5 minutes or until oysters curl around the edges, stirring occasionally.
Stir in milk, half-and-half or light cream, parsley, pimiento (if desired), and pepper. Heat through. Makes 4 servings.

nutrition information

Per Serving: cal. (kcal) 239, Fat, total (g) 14, chol. (mg) 93, sat. fat (g) 7, carb. (g) 14, pro. (g) 14, sodium (mg) 502, Percent Daily Values are based on a 2,000 calorie diet
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