Oyster Soup with Sherry Cream Oyster Soup with Sherry Cream

Author: Canadian Living

Begin your special occasion dinner with bowls of this velvety-smooth soup that's both decadent and elegant. Use Malpeque, Pacific or whatever other fresh oysters you prefer. Your fishmonger may sell preshucked oysters in their liquor – they're a tremendous time-saver.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: February 2009



Shuck oysters into bowl, reserving and straining liquor through fine-mesh sieve into another bowl. Set both aside.

In large saucepan, melt butter over medium heat; cook shallots and celery, stirring occasionally, until softened, about 8 minutes. Add flour; cook, stirring, for 3 minutes.

Stir in 2 cups (500 mL) water, reserved oyster liquor, clam juice, smoked oysters, broth and pepper; bring to simmer. Cook for 15 minutes, stirring occasionally.

Meanwhile, in bowl, whip half of the whipping cream. Fold in chives and sherry; set aside. (Make-ahead: Let soup cool for 30 minutes. Cover and refrigerate oysters, soup and sherry cream separately for up to 24 hours. Lightly whip cream before using.)

Stir all but 16 of the oysters into soup; simmer until fresh oysters are firm, about 3 minutes. Let cool slightly.

In batches in blender, purée soup until smooth; return to saucepan over medium heat. Add remaining cream; heat just until about to boil. Add remaining oysters; cook until oysters are firm, about 3 minutes.

Ladle into bowls. Dollop sherry cream on each.

Nutritional facts Per serving: about

  • Sodium 642 mg
  • Protein 7 g
  • Calories 218.0
  • Total fat 17 g
  • Potassium 389 mg
  • Cholesterol 79 mg
  • Saturated fat 10 g
  • Total carbohydrate 11 g


  • Iron 39.0
  • Folate 11.0
  • Calcium 8.0
  • Vitamin A 20.0
  • Vitamin C 10.0
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Oyster Soup with Sherry Cream