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Cook Time:45 minsTotal Time:45 minsServings:12Yield:12 servings, about 3/4 cup eachJump to Nutrition Facts
Cook Time:45 minsTotal Time:45 minsServings:12Yield:12 servings, about 3/4 cup each
Cook Time:45 mins
Cook Time:
45 mins
Total Time:45 mins
Total Time:
Servings:12
Servings:
12
Yield:12 servings, about 3/4 cup each
Yield:
12 servings, about 3/4 cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonsbutter2cupsdiced white onion1cupdiced celery, plus 1/4 cup chopped celery leaves, divided2pints shucked oysters, liquid reserved¾teaspoonkosher salt½teaspoonpaprika3 ½cupslow-fat milk½cupheavy cream3dashes hot sauceFreshly ground pepper to taste2tablespoonssnipped fresh chives
Cook Mode(Keep screen awake)
Ingredients
3tablespoonsbutter
2cupsdiced white onion
1cupdiced celery, plus 1/4 cup chopped celery leaves, divided
2pints shucked oysters, liquid reserved
¾teaspoonkosher salt
½teaspoonpaprika
3 ½cupslow-fat milk
½cupheavy cream
3dashes hot sauce
Freshly ground pepper to taste
2tablespoonssnipped fresh chives
DirectionsHeat butter in a large saucepan over medium heat until melted. Add onion and diced celery, reduce heat to medium-low and cook, stirring occasionally, until translucent and very tender but not browned, 25 to 30 minutes.Meanwhile, cut oysters in half or quarters, depending on size. Pour the oyster liquid through a fine-mesh sieve to strain out any grit.Stir salt and paprika into the vegetables and cook, stirring, for 1 minute more. Add the strained oyster liquid, milk, cream and hot sauce. Increase heat to high and bring to a boil.Reduce heat to a simmer and gently add the oysters. Cook just until their edges begin to curl, 2 to 3 minutes. Remove from heat. Season with pepper. Garnish with celery leaves and chives.TipsTo make ahead: Prepare through Step 3, cover and hold for up to 1 hour or refrigerate stew and oysters separately for up to 1 day. To serve, reheat and finish with Step 4.Originally appeared: EatingWell Magazine, Soup Cookbook
Directions
Heat butter in a large saucepan over medium heat until melted. Add onion and diced celery, reduce heat to medium-low and cook, stirring occasionally, until translucent and very tender but not browned, 25 to 30 minutes.Meanwhile, cut oysters in half or quarters, depending on size. Pour the oyster liquid through a fine-mesh sieve to strain out any grit.Stir salt and paprika into the vegetables and cook, stirring, for 1 minute more. Add the strained oyster liquid, milk, cream and hot sauce. Increase heat to high and bring to a boil.Reduce heat to a simmer and gently add the oysters. Cook just until their edges begin to curl, 2 to 3 minutes. Remove from heat. Season with pepper. Garnish with celery leaves and chives.TipsTo make ahead: Prepare through Step 3, cover and hold for up to 1 hour or refrigerate stew and oysters separately for up to 1 day. To serve, reheat and finish with Step 4.
Heat butter in a large saucepan over medium heat until melted. Add onion and diced celery, reduce heat to medium-low and cook, stirring occasionally, until translucent and very tender but not browned, 25 to 30 minutes.
Meanwhile, cut oysters in half or quarters, depending on size. Pour the oyster liquid through a fine-mesh sieve to strain out any grit.
Stir salt and paprika into the vegetables and cook, stirring, for 1 minute more. Add the strained oyster liquid, milk, cream and hot sauce. Increase heat to high and bring to a boil.
Reduce heat to a simmer and gently add the oysters. Cook just until their edges begin to curl, 2 to 3 minutes. Remove from heat. Season with pepper. Garnish with celery leaves and chives.
Tips
To make ahead: Prepare through Step 3, cover and hold for up to 1 hour or refrigerate stew and oysters separately for up to 1 day. To serve, reheat and finish with Step 4.
Originally appeared: EatingWell Magazine, Soup Cookbook
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Nutrition Facts(per serving)147Calories8gFat11gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
