• Tommy Centola

Oyster Soup Brennan

Updated: Jan 4

Winter has arrived in Arkansas. We are bracing for an ice storm. Hopefully, it will not be as bad as forecasted. Here is the most popular soup from the closed Brennan’s restaurant. I could sure use a bowl of it right now.

2 cups (about 48) shucked Oysters

3 quarts cold Water

3/4 cup (1&1/2 sticks) Butter

1 cup Celery, chopped

1 1/2 tablespoons Garlic, finely chopped

1 cup Scallions, finely chopped

4 Bay Leaves

1 tablespoon Thyme Leaves

1 cup all-purpose Flour

1 1/2 tablespoons Worcertershire Sauce

1 teaspoon Salt

1 teaspoon White Pepper

1/2 cup Fresh Parsley, finely chopped

In a large saucepan, combine the oysters and 3 quarts cold water. Bring the water to a boil, then reduce the heat and simmer about 5 minutes; skim any residue from the surface. Strain the oysters, reserving the stock. Dice the oysters and set aside. Melt the butter in a large pot and sauté the celery and garlic over medium heat about 5 minutes until tender. Add the scallions, bay leaves, and thyme, then stir in the flour. Cook the mixture for 5 minutes over low heat, stirring constantly. Using a whisk, blend in the oyster stock, then add the Worcestershire, salt, and pepper. Cook the soup over medium heat about 20 minutes until thickened, then add the parsley and oysters. Simmer until the oysters are warmed through, about 5 minutes. Remove the bay leaves before serving.

Enjoy!!!

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