Recipes > Soup > Oyster Soup > Cream of Oysters

Cream of Oysters


  • 1 quart of oysters
  • 1 tablespoonful of butter
  • 1 heaping tablespoonful of flour
  • pepper
  • salt
  • paprica
  • 1/2 pint of whipped cream


Scald the oysters in their own liquor. Remove the oysters; chop and pound them in a mortar, then press as much of them as possible through a puree sieve.

Make a roux of the butter and flour. Dilute it with the oyster juice. Add the oyster pulp; season it with pepper, salt, and paprica, and keep it hot until ready to serve. Just before serving add the whipped cream, and beat it well into the soup.

Any soup made of milk will be greatly improved by adding a cupful of hot cream just before serving.

A little fish stock improves clam or oyster cream soup.


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The Century Cook Book (1901).

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