Oyster Soup is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic soup of oysters scalded in white wine that are finished in a white stock base thickened with flour and butter and finished with cream. The full recipe is presented here and I hope you enjoy this classic British version of: Oyster Soup.
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This is a classic recipe for a Victorian version of Oyster Soup that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 183.—OYSTER SOUP.
Scald, drain, wash and beard four dozen oysters, reserving their liquor in a pan. Put four ounces of butter into a stewpan to barely dissolve over the fire; mix in four ounces of flour; moisten with a pint and a half of good white stock or milk; season with nutmeg and a pinch of cayenne, and a teaspoonful of anchovy; add half a pint of cream; stir over the fire for a quarter of an hour's gentle boiling; and then, having cut the oysters each into halves, pour the hot soup over them in the tureen. Note—This favourite soup may also be prepared in like manner, and with equal chance of success, by using cockles, muscles, whelks, or collops for the purpose; but it must not be forgotten that great care and cleanliness must be observed in well washing them, in order effectually to remove all sand or grit.
Scrub the oysters clean, place in a pan with 60ml white wine, cover the pan with a cloth and a tight-fitting lid and simmer for 5 minutes. Drain the oysters (reserve the cooking liquid) then shuck and beard them (reserve and strain their liquor) before setting the oyster meat aside.
Add the butter to a pan and just melt over low heat. Scatter the flour over the top and work into the butter to form a thick roux. Whisk in the white stock (or milk) until smooth then add the oyster cooking liquid and reserved liquor. Season to taste with nutmeg, cayenne pepper and anchovy essence then stir in the cream. Bring to a gentle boil and allow to heat through.
Halve each oyster and place in a warmed tureen. Pour over the hot soup and serve immediately.
