Casamentos Oyster Soup Recipes

Steps:

• In a heavy 2-quart saucepan over medium heat, bring the heavy cream and oyster liquor from the oysters to a simmer. Remove from the heat.
• Meanwhile, in a large saute pan over medium heat, melt the butter. Add the celery and a pinch of the salt and sweat for 3 to 4 minutes. Add the onion and continue cooking until translucent, about 4 to 5 minutes. Add celery seed, hot pepper sauce, and oysters and cook for 1 to 2 minutes, or until the edges of the oysters start to curl.
• Transfer the oysters to the carafe of a blender and add enough of the cream just to cover.*
• Puree until the mixture is smooth. Return the remaining cream to medium heat, add the pureed mixture, and cook until heated through.
• Just before serving, add the lemon juice, chopped herbs, and season with salt and pepper, to taste.
• *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Steps:

• Mix everything except milk in a large pot and cook over medium heat, stirring every 30 seconds until the butter is completely melted and everything is simmered. Finally, add 1/3 gallon of milk and allow cooking over medium heat until the milk starts to rise in the pot. Do not let it overflow.

Steps:

• In a large pot, saute chopped carrot, onion, celery and fresh mushrooms in 2 tablespoons of butter for 5 minutes or until the onions are transparent.
• In another large pot, melt 1/2 cup butter and stir in the flour. Cook for 5 minutes.
• Whisk in the chicken broth to the flour mixture. Add the sauteed vegetables, artichokes hearts, bay leaf, salt, cayenne pepper, thyme, oregano and sage. Simmer for 30 minutes over medium heat.
• Whisk in cream and add oysters; bring to a simmer, but do not boil.

Steps:

• 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 liquid.
• In a Dutch oven over medium heat, cook celery and onions in 1 tablespoon of butter, stirring constantly until tender. Stir in 2 ½ 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 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 1 minute, stirring constantly, then cook for about 3 more 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. Remove from heat, discard bay leaf and serve immediately.