• Tommy Centola

Oyster Soup from Casamento’s

Updated: Jan 4

Today is National Oyster Day. The quality of Oysters in the hot summer months are not the best. This is the time of year that the oysters reproduce. So, I don’t understand why Oyster day is celebrated in August. Here is a recipe from one of New Orleans most popular oyster restaurants, Casamento’s. Casamento’s even closes for the summer months when the oysters are not at their peek. Here is their Oyster Soup.

3 1/2 cups Water

2 dozen freshly shucked Oysters, drained

1/2 cup Celery, chopped

1/2 cup Green Onions, chopped

1/2 cup Onions, chopped

1/4 cup unsalted Butter

1/2 teaspoon Garlic, finely chopped

1/8 teaspoon Thyme, dried

1/8 teaspoon Red Pepper, ground

1 Bay Leaf

3/4 cup Heavy Cream

2 cups Whole Milk

1/2 cup all-purpose Flour

1 teaspoon Kosher or Sea Salt

1/4 teaspoon ground White Pepper

In a medium saucepan, bring the water to a boil. Add the oysters and cook for 3 minutes. Remove oysters with a slotted spoon and reserve 3 cups of the liquid. Set both aside.

In a Dutch oven over medium heat, cook celery, green onions, and onions in 1 tablespoon of butter, stirring constantly until tender. Stir in 2 1/2 cups of the reserved liquid, garlic, thyme, red pepper, and bay leaf; bring to a boil. Stir in the cream, reduce the heat and simmer for 5 minutes. Stir in the milk and return to a simmer.

Melt the remaining butter in a small saucepan over low heat. Add the flour, stirring until smooth. Cook one minute, stirring constantly, then cook for about 3 minutes until smooth(the mixture will be very thick).

Gradually add the flour mixture to the saucepan, stirring with a wire whisk until blended. Add oysters,  salt, and white pepper. Cook until thoroughly heated. Removed from the heat, discard bay leaf and serve immediately.

Enjoy!!!

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