• Tommy Centola

Quick Oyster Soup

As the weather turns cooler, oysters start to get better. What better way to serve oysters than is a quickly made soup? Food of the Gods.


3 tablespoons canola oil

3 tablespoons all-purpose flour

1 1/2 cups chopped sweet yellow onion

4 cups warm milk (110-120℉)

48 freshly shucked oysters, liquid reserved

3 tablespoons chopped fresh parsley

3 tablespoons butter

1 tablespoon Creole seasoning


In a large Dutch oven, heat oil over medium-high heat. Add flour, and cook, stirring constantly, until a light brown roux forms, about 3 minutes. Add onion, and cook, stirring often, until tender, about 5 minutes.

IN a medium bowl, combine milk and reserved oyster liquor. Reduce heat to medium. Gradually add milk mixture to onion mixture, stirring constantly. Mixture will thicken slightly. Bring mixture to a low boil. Reduce heat to medium-low, and simmer 2 minutes.

Add oysters, parsley, butter, and Creole seasoning. Simmer mixture until oyster edges begin to curl, 3 to 5 minutes. Remove from heat. Serve warm with French bread.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

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Good Cooking, Good Eating and Good Living!!!

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