Ingredients
- 2-8 ounce cans premium oysters in water or 1-½ dozen fresh oysters
- ½ cup white onion chopped
- ½ cup celery chopped
- 3 cups half and half
- ¼ cup water
- ¼ cup sherry
- 1 teaspoon olive oil
- Butter
- 3 tablespoons fresh parsley chopped
- Salt and pepper to taste
Instructions
- In a medium heavy bottom sauce pan heat olive oil, add chopped onion and celery and cook until onions are translucent
- Add oysters and liqueur to saucepan and cook for 5 minutes
- Reduce heat slightly and add half and half, stir to combine
- Gently cook stew for 20 minutes
- Add salt and pepper to taste
- Ladle soup into bowls, drizzle a small amount of sherry over each bowl of stew and garnish with parsley, a dollop of butter
- Serve with oyster crackers
Notes
Optional: add the oyster liquid, half and half and water to cooked onion and celery, reserve oysters and set aside until ready to use. Cook broth on medium heat to a soft boil. In small batches, purée the liquid and vegetables until smooth. Return liquid to stock pot, add oysters and heat to soft boil.
Adapted from Anne Stone