Oysters are a traditional part of many Thanksgiving menus, with oyster stuffing being a favorite of mine. My wife’s family in Virginia celebrates the Friday after Thanksgiving with an oyster roast. Here’s a soup I love to make for this celebration, or any other. It can be served on Thanksgiving day as well. And a good way to make use of any leftover oysters after making your stuffing!
Blue Point Oyster Soup
Ingredients:
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- 15 shucked oysters including oyster juice
- 3 endives
- 1 tablespoon unsalted butter
- 1 teaspoon sugar
- 1 tablespoon lime juice
- 1 cup fish stock (chicken stock can be used as a substitute)
- ½ cup sour cream
- salt and pepper to taste
- cayenne pepper to taste
- 1 lime for grating
Method:
Drain the juice from the oysters into a bowl, reserving it. Put the oysters in another bowl.
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Cut off the core end of each endive, split the endives lengthwise, and cut the leaves into large julienne strips. In a large hot saucepan melt the butter and add the sugar, endives, and lime juice. Season the mixture with the salt and pepper and cook it over moderate heat for 15 minutes. Add the fish stock (or chicken stock) and the reserved oyster juice and cook the mixture for 15 minutes more. Add the sour cream, whisk the mixture well, and cook it for 5 minutes more.
Remove the soup from the stove and add the oysters. (The hot soup will just barely cook the oysters.) Add the cayenne pepper to taste and more lime juice if needed. Grate the lime over the soup before serving.
Serves 3.
If you wish to make more than 3 servings, you may double or triple ingredients and follow instructions accordingly.
