Oyster Soup

You asked for it!   One more recipe and the answer to those who asked how this tradition came about and how we make it living so far from the coast!   As a side note, I would like to add that I've traveled the east coast from LA to Maine, on on up through Newfoundland and Labrador, and by far the best fresh oysters are to be found in Biloxi MS.   Since the destruction of most all the oyster beds during "Katrina", they are rebuilding and once again now providing the best oysters in the world.   Having friends in Biloxi, we can get them shipped easily, but the charges are outrageous, so it can only be done when one is feeling generous.....

Oyster soup

Several of my early ancestors, many generations back, came from the New Orleans, LA area. We’re pretty sure that’s where the “oyster stew” tradition started. I can remember my great, great aunt, who died back in the early 50’s saying that “fresh oysters” were so much better, but since we couldn’t get them, the canned ones would do fine. Fresh is wonderful, but sadly, not usually available in Colorado……However; a couple of times I have been able to get fresh shipped, and have made it with fresh. It just depends on what is available to you. I was still taught by the expert, (my old aunt) to make it the same way, only using canned oysters.

Amounts of all ingredients depend on how many oyster’s you use. For a full pot to be served to 12 plus people I usually use 8 small cans…..
Pour the oyster liquor into a fair sized pot – set the oysters aside
Saute a few ribs of chopped celery, and a tiny bit of chopped onion in butter until softened.
Add the celery, onion and a stick or two of butter to the oyster liquor and warm over low heat.
When the butter is melted, add a quart or two of half & half to the oyster liquor ….then add milk if more is needed……
Add salt and pepper to taste……fresh cracked pepper is best
This is the basic stew base……Bring the soup only to a “scald” temperature.

( I was taught that a proper scald, can only be determined by holding your little finger in the cream/milk mixture until you cannot hold it there any longer). This is the only true test.  Do NOT allow it to boil, and it has to be just at the right moment, before a simmer.

Admitting there is “so much more”, taste is always the determining factor…..Add only enough cream/milk to blend the oyster liquor in proportion to your taste…..too much will kill it,, not enough will make the oyster liquor overpowering.
When the milk base reaches the scald, you add the oysters……Like with any fish, they do not need to cook a long time……
Keep the heat very low and just allow the oysters to heat thru or if using fresh oysters, cook until the edges of the oysters begin to curl…..(This should not take over 5 minutes if that long). You do not want the cream base to burn, so keep the heat low and the cream base moving…. Turn the fire off when you think the oysters have cooked enough. At this point I add a little dried or fresh chopped parsley…… Cover and let it set for another 5 minutes. Serve in a pretty bowl with a small sprig of fresh parsley and fresh cracked pepper as a garnish…… Have a big bowl of crackers on the table!.