Christmas oyster soup

Christmas Oyster Soup Recipe from the USA with Carrots, Celery, Butter, Milk, and Salt

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Christmas oyster soup is a classic holiday dish that is perfect for warming up on a cold winter day. This creamy and flavorful soup is made with fresh oysters, vegetables, and cream, creating a rich and indulgent dish that is sure to impress your guests.

History

Oyster soup has been a popular dish for centuries, especially during the holiday season. Oysters were abundant and affordable in many coastal regions, making them a common ingredient in soups and stews. The tradition of serving oyster soup at Christmas dinner dates back to the Victorian era, when oysters were considered a luxurious and festive food.

Ingredients

2 medium carrots, peeled and grated into long thin shreds
0.5 cup finely diced celery
0.25 cup melted butter
4 cups milk, or 1⁄2 milk and 1⁄2 cream
4 cups oysters
salt and pepper to taste

How to prepare

Peel and grate the carrots into long, thin shreds. Finely dice the celery.
Melt butter in a saucepan and add the vegetables. Stir well.
Cover the saucepan and simmer the vegetables over very low heat for 20 minutes, making sure not to brown them.
Add milk (or use a mixture of half milk and half cream) and bring to a boil.
Heat the oysters in an enamelled cast iron pan over medium heat, being careful not to boil them.
Pour the oysters into the milk mixture and serve.
Season with salt and pepper to taste.
The soup should be served as soon as it is ready to prevent curdling.
The milk and vegetables can be prepared ahead of time, and the oysters can be heated and served at the last minute.

Variations

Add a splash of sherry or white wine for extra flavor.
Garnish the soup with fresh herbs, such as parsley or chives.
Add diced potatoes or leeks for a heartier soup.

Cooking Tips & Tricks

Be sure to simmer the vegetables over very low heat to prevent them from browning.

- Heat the oysters gently to avoid overcooking and toughening them.

- Season the soup with salt and pepper to taste, adjusting the seasoning as needed.

- Serve the soup immediately to prevent curdling.

Serving Suggestions

Serve the Christmas oyster soup with crusty bread or oyster crackers for a complete meal.

Cooking Techniques

Simmer the vegetables over low heat to develop their flavors without browning.

- Heat the oysters gently to avoid overcooking.

Ingredient Substitutions

Use half-and-half or whole milk instead of cream for a lighter version of the soup.

- Substitute canned oysters for fresh oysters if fresh oysters are not available.

Make Ahead Tips

Prepare the vegetables and milk mixture ahead of time, and heat the oysters just before serving.

Presentation Ideas

Serve the Christmas oyster soup in individual bowls garnished with a sprinkle of paprika or a drizzle of cream.

Pairing Recommendations

Pair this rich and creamy soup with a crisp green salad or a side of roasted vegetables.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, stirring occasionally.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

12g per serving

Fats

28g per serving

Proteins

10g per serving

Vitamins and minerals

This soup is a good source of vitamin A, vitamin C, calcium, and iron.

Alergens

This recipe contains dairy (butter and cream) and shellfish (oysters).

Summary

This Christmas oyster soup is a rich and creamy dish that is high in fats and proteins, making it a satisfying and indulgent meal.

Summary

Christmas oyster soup is a luxurious and indulgent dish that is perfect for holiday entertaining. This creamy and flavorful soup is sure to impress your guests with its rich and satisfying flavors. Serve it with crusty bread or oyster crackers for a complete meal that will warm you up on a cold winter day.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Christmas oyster soup. It was many years ago, back when I was just a young girl living in a small coastal town. My family didn't have much money, but we always made sure to have a special meal on Christmas Day.

One year, my mother's friend, Mrs. Jenkins, invited us over for Christmas dinner. Mrs. Jenkins was known throughout the town for her delicious cooking, and I couldn't wait to see what she had prepared for us. As soon as we arrived at her house, I could smell the enticing aroma of roasting turkey and freshly baked bread. But it was the oyster soup that caught my attention.

Mrs. Jenkins brought out a steaming tureen of creamy soup filled with plump, juicy oysters. The scent of the sea mingled with the warm spices of nutmeg and cloves, creating a tantalizing aroma that made my mouth water. I couldn't wait to taste it.

As we sat down to eat, Mrs. Jenkins told us the story behind the recipe. She had learned how to make Christmas oyster soup from her own grandmother, who had passed it down through generations. The soup was a family tradition, a way to celebrate the holiday season with a dish that was both comforting and luxurious.

I took my first spoonful of the soup and was immediately transported to a world of rich flavors and creamy textures. The oysters were tender and briny, the broth was velvety and smooth, and the spices added a warm, cozy note that was perfect for a cold winter's day. I knew that I had to learn how to make this soup for myself.

After dinner, I asked Mrs. Jenkins if she would be willing to share the recipe with me. She smiled and agreed, saying that she was happy to pass on the tradition to a young cook like me. She handed me a faded recipe card with handwritten instructions and a list of ingredients. I read through the recipe carefully, committing each step to memory.

The next day, I set out to gather all the ingredients I would need to make the soup. I went to the local market and picked out the freshest oysters, along with cream, butter, and spices. I was determined to recreate the magic of Mrs. Jenkins' Christmas oyster soup in my own kitchen.

I spent the entire day cooking, following the recipe to the letter and adding my own touches here and there. The scent of oysters and spices filled my small kitchen, and I felt a sense of contentment wash over me as I stirred the soup, watching it thicken and come together.

Finally, it was time to taste the finished product. I ladled myself a generous portion of the creamy soup and took a hesitant sip. The flavors exploded on my tongue, bringing back memories of that Christmas dinner at Mrs. Jenkins' house. I had done it. I had successfully recreated the recipe for Christmas oyster soup.

From that day on, Christmas oyster soup became a staple in my holiday menu. I made it every year, sharing it with family and friends who marveled at its rich, comforting taste. I felt a sense of pride every time someone took a bite and complimented me on my cooking skills.

As the years passed, I continued to make Christmas oyster soup, refining the recipe and making it my own. I added a touch of sherry for a hint of sweetness, and garnished it with fresh herbs for a burst of freshness. Each year, the soup was a little different, but the essence of Mrs. Jenkins' recipe remained.

Now, as I sit in my kitchen, preparing to make Christmas oyster soup once again, I can't help but think back to that fateful day when I first saw the recipe. It has become a part of my family's tradition, a way to honor the past and celebrate the present. And as I take my first spoonful of the creamy, briny soup, I feel a sense of joy and contentment wash over me, knowing that I have truly mastered the art of cooking Christmas oyster soup.