Oyster Soup


  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • ½ cup finely chopped celery
  • 1  cup finely chopped onion
  • ½ cup finely chopped carrot
  • 2 cloves minced garlic
  • 2 tablespoons flour
  • 4 cups half-and-half
  • 2 tablespoon Worcestershire Sauce
  • 1 teaspoon thyme
  • 2 bay leaves
  • 2 teaspoons Tabasco
  • 1 pint oysters and liquor, separated
  • 1 tablespoon lemon juice
  • 2 tablespoons freshly chopped parsley
  • Kosher Salt and freshly ground pepper


Heat a 3-quart saucepan over medium heat. Add the olive oil and butter. When the butter has melted, add the celery, onion, carrot and a teaspoon of salt and a half-teaspoon of black or white pepper. Reduce heat, cover and cooked gently until soft. Uncover, increase heat and add the garlic and sauté for two minutes or so. Stir in the flour and increase heat to medium. Cook for two minutes. Stir in the half-and-half, Worcestershire Sauce, thyme, bay leaves, and Tabasco. Lower the heat, cover and simmer gently for 10 minutes. Add the chopped oysters and liquor. Cook for an additional five minutes. Add the lemon juice and adjust the salt, pepper or Tabasco.

Serve with a garnish of the chopped parsley.

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