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  • Writer's pictureTommy Centola

Oyster Soup Visko

I have many fond memories from Visko's. This seafood restaurant was a mainstay on the Westbank. I would love to have copies of all of their recipes. I did find this one in A LA New Orleans Restaurant Recipes.

24 oysters in own liquid

1/4 pound butter

1/2 cup green onion bottoms (chopped)

1/2 green onion tops (chopped)

2 cups oyster water

1 1/2 cups milk

1/4 cup dried parsley (chopped)

Wash oysters in there own liquid; strain and reserve liquid (should be two cups)

In sauce pan, melt butter and sauté onion bottoms until tender and transparent

Add onion tops and cook until soft.

Pour in oyster liquid and bring to a low boil.

Add osyters and cook until sides begin to curl, about 3 minutes.

In separate saucepan or double boiler, heat milk until almost boiling.

To serve, pour into each bowl 3/4 part oyster broth, 6 oysters and 1/4 part milk. Sprinkle with parsley and serve immediately.

Creole & Cajun Comfort Food is now available online.


Good Cooking, Good Eating and Good Living!!!

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