Friday, October 31, 2008



1 stick of butter
1/2 small onion
1 rib celery
3 cloves garlic
3/4 teaspoon Old Bay seasoning
3/4 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon paprika
1/8 teaspoon ground thyme
2 dozen fresh shucked oysters
1 pint oyster liquor
1 cup canned chicken broth
1 quart Half-N-Half
6-8 pats of butter
1/2 teaspoon paprika
1/4 cup fresh parsley
2 cups oyster crackers

In a 12-inch skillet, melt down the butter over medium-high heat and sauté onion, celery and garlic until the pureed mixture is smooth (which should take about five minutes). Then, whisk in the seafood seasoning, white pepper, paprika and thyme, taking care to make certain it all thoroughly combines in the butter base. Add the oysters, the oyster liquor, and the chicken broth and swoosh everything around a couple of times. Then, when the oyster edges curl, reduce the fire to low and continue to simmer the contents of the skillet for about four minutes more. Meanwhile, pour the Half-N-Half cream into the top of a large double boiler. Then, place it over simmering water and cook until the cream becomes very hot. (This step prevents curdling.) Next, stir into the cream all the oysters and oyster liquids and continue to heat the soup in the double boiler for another 15 minutes. When you're ready to eat, ladle the chopped oysters and the creamed soup into large bowls. Then top each bowl with a pat of butter and a dash of paprika. When the butter melts, garnish the soup with a sprinkling of minced parsley and a handful of oyster crackers and serve piping hot.

Yum Yum Yum

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