Oyster & Spinach Soup
Submitted by MHatfield
Oyster and spinach soup with pureed oysters, spinach, milk, and half-and-half, finished with broiled whipped cream on top. A rich, velvety bisque-style soup with a golden cream cap.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
40 minThis soup takes the classic oyster stew concept and adds a twist at both ends: pureed spinach for an earthy green depth, and broiled whipped cream on top for a dramatic, golden cap that puffs and browns under the broiler like a savory crème brûlée topping.
The oysters get pureed in a blender with some of their own nectar, then combined with the pureed spinach, milk, half-and-half, butter, garlic salt, and a dash of steak sauce (an unusual but effective umami booster). Cornstarch mixed with cold water thickens the soup slightly during a gentle 15-minute simmer.
The critical rule: do not boil. Boiled milk and cream break and curdle, and boiled oysters turn rubbery. Keep it at a gentle simmer the entire time.
Ladled into ovenproof bowls and topped with generous dollops of whipped cream, a quick flash under the broiler turns the cream golden and slightly caramelized. Serve immediately while the cream is still puffed and warm.
Chef Tips
- Puree the oysters until smooth. Chunky bits in a cream soup like this feel out of place
- Never let this soup boil. Gentle simmering is all it needs. Boiling ruins both the texture and the dairy
- Mix cornstarch with cold water before adding. Hot liquid turns cornstarch into instant lumps
- Use ovenproof bowls for the broiler step. Regular bowls can crack under the intense heat
Variations
- Add a splash of dry sherry to the soup before simmering for a more classic oyster bisque flavor
- Use watercress puree instead of spinach for a sharper, peppery green
- Skip the broiler and simply dollop cold whipped cream on top for a faster finish
Ingredients
Directions
Purée the oysters in a blender with a bit of the nectar, then pour that mess into a saucepan along with the puréed spinach.
Add the milk, half-in-half, seasonings and butter and heat but do not boil.
Mix cornstarch with a little cold water, stir into soup and let everything simmer about 15 minutes, making sure it does not boil.
Whip cream, ladle soup into four ovenproof bowls, top each with a generous portion of cream and put under an oven broiler just until you have a golden pool of cream floating atop each bowl.
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