Smoky, sherried oysters make a perfect holiday soup

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By Jim Bailey
theyankeechef.blogspot.com

This is a beautifully flavorful soup for the holidays. The smoky oysters pare perfectly with Brie cheese and adding evaporated skim milk will make you feel just a little better about everything else to follow.

 

sherriedsmokedoysterandbrie

Sherried smoked oyster soup.

1/4 cup dry sherry
2 teaspoons brown sugar
3 tablespoon butter or margarine, divided
2 tablespoons flour
1 small onion, diced
1 tablespoon lemon juice
2 cups vegetable or beef broth
1 small potato, peeled and cubed (1-cup)
4 ounces Brie cheese
2 cups low fat (skim) evaporated milk *
3 (3.75) ounce cans smoked oyster, drained
Salt and black pepper to taste

Whisk together sherry and brown sugar; set aside. In a medium saucepan, melt 2 tablespoons butter over medium-high heat. When ready, add flour and whisk until as smooth as possible. Transfer to a bowl and set aside.

In same pan, over medium heat, add remaining butter to melt. When melted, add onion and lemon juice, cooking 2 to 3 minutes, or until onion is soft. Add broth and potatoes, bring to a boil and reduce heat to low. Simmer for about 20 minutes, stirring frequently, or until potatoes are softened.

Stir in the butter/flour mixture and continue cooking and stirring until thickened, about 2 to3 minutes. Add Brie and continue simmering and stirring until melted. Stir in milk, sherry mixture, oysters and season to taste. Bring up to scalding, stirring frequently. Remove to serve immediately.

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at theyankeechef@aol.com.

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