Creamy Oyster Soup

Name: Creamy Oyster Soup
Prep time: 10 min
Cook time: 23 min
Total time: 33 min
Yield: Eight first-course portions
Ingredients: 3 dozen oysters, shucked in their liquid; 4 cups fish broth (see Micro-Tips); 1 pound potatoes (2 large potatoes), peeled and cut into 1/4-inch cubes; 1 cup heavy cream; 3/4 vial thread saffron, about 1#3 gram; 1 bunch scallions, thinly sliced across (about 1 cup); 1 teaspoon kosher salt

By Barbara Kafka

Updated Oct. 11, 2023

Total Time: 33 minutes
Prep Time: 10 minutes
Cook Time: 23 minutes
Rating: 4(10)
Comments: Read comments

Featured in: MICROWAVE COOKING

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Ingredients

Yield:Eight first-course portions

3dozen oysters, shucked in their liquid
4cups fish broth (see Micro-Tips)
1pound potatoes (2 large potatoes), peeled and cut into ¼-inch cubes
1cup heavy cream
¾vial thread saffron, about 1#3 gram
1bunch scallions, thinly sliced across (about 1 cup)
1teaspoon kosher salt

Ingredient Substitution Guide

Preparation

Step 1
Place oysters in a strainer set over a large bowl to catch liquid.
Step 2
Combine potatoes and broth in a 5-quart casserole. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a 650- to 700-watt oven for 15 minutes or until potatoes are tender.
Step 3
Prick plastic to release steam. Remove from oven and uncover. Add oyster liquid, cream and saffron. Cover tightly with microwave plastic wrap and cook for 7 minutes.
Step 4
Pick plastic to release steam. Remove from oven and uncover. Cut each oyster in half with a kitchen scissors. Add to soup with scallions and salt. Cook, uncovered, for 1 minute.
Step 5
Remove from oven and let stand for several minutes. Serve hot