Guest Post by Yvonne Segrave of Southern Food and Wine
This is an old New Orleans dish that traditionally is served around the holidays. The custom of only eating oysters in months with an “R” in them stems from food safety concerns – cooler months meant less chance of spoilage. Even though modern refrigeration techniques have eliminated this concern, this delicious soup is still served most often at holiday meals, perhaps because it is so rich and creamy that the holidays provide the only opportunity for many people to eat it guilt-free!
I am not crazy about oysters, but I eat this soup to the very last drop. Sometimes called Oyster Milk Soup or Oyster Stew, this recipe is gluten-free and is lighter in color than other recipes.
3 green onions, chopped
½ cup finely chopped celery
1 pint half and half cream
1 pint heavy cream
1 pint oysters & liquid, freshly
shucked, if possible
1 1/2 tsp. hot sauce
2 Tbs. chopped parsley
5 Tbs. butter
Salt & pepper to taste
Separate the oysters from their liquid and set aside. In a heavy saucepan over medium heat, melt 2 Tbs. of the butter, and sautée the onions and celery until tender, about 4 to 5 minutes. Then add oysters, hot sauce, salt and pepper (easy on the salt if the oysters are salty). Cook until the edges of the oysters begin to curl, about 2 to 3 minutes.
Add the half and half, heavy cream, oyster water and the balance of the butter a little at a time. Heat the entire mixture until very hot but not boiling.