Black Oyster Soup Recipe
Indulge in our exquisite black oyster soup recipe! Combining tender brisket, fresh oysters, savory onions, and aromatic herbs with a splash of claret or sherry, this hearty and flavorful soup is perfect for any occasion.
Ingredients
3 pounds brisket or loin beef, cut into bite-sized pieces
1 dozen oysters, shucked and reserved (oyster liquor kept) 1 large onion, finely chopped
2 carrots, diced (optional for added flavor and body)
2 celery stalks, diced (optional)
3 cloves garlic, minced 0,5 cup claret or sherry
4 cups beef broth (add more if desired for consistency)
2 teaspoons dried thyme or 2 tablespoons fresh thyme leaves
4 whole cloves (spice)
2 tablespoons fresh parsley, chopped
1 bay leaf (optional)
Salt and freshly ground black pepper, to taste 2 tablespoons olive oil or butter
1 tablespoon all-purpose flour (optional, for thickening)
Instructions
1.Prepare the Ingredients:
Cut the Beef: Trim any excess fat from the brisket or loin beef and cut it into bite-sized pieces.
Shuck the Oysters: Carefully shuck the oysters to extract the meat and reserve the oyster liquor (the natural juice from oysters).
Chop the Vegetables: Finely chop the onion, carrots, and celery (if using). Mince the garlic cloves.
2.Brown the Beef:
Heat the Pot: Place a large pot or Dutch oven over medium-high heat and add 2 tablespoons of olive oil or butter.
Sear the Beef: Once the oil is hot, add the beef pieces in batches, ensuring not to overcrowd the pot. Brown the meat on all sides, about 5-7 minutes per batch. Remove the browned beef and set aside.
3.Sauté the Aromatics and Vegetables:
Cook the Onions and Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté until the onions become translucent and the vegetables begin to soften, approximately 5 minutes.
Add Garlic and Spices: Add the minced garlic and 4 whole cloves to the pot. Cook for another 1-2 minutes until fragrant, stirring constantly to prevent burning.
4.Deglaze the Pot:
Add Claret or Sherry: Pour in 1/2 cup of claret or sherry, scraping up any browned bits from the bottom of the pot with a wooden spoon. This adds depth of flavor to the soup.
5.Combine Ingredients:
Return Beef to the Pot: Add the browned beef back into the pot.
Add Liquids: Pour in 4 cups of beef broth. This should cover the beef and vegetables; add more broth if desired for a soupier consistency.
Add Herbs: Stir in 2 teaspoons of dried thyme or 2 tablespoons of fresh thyme leaves, 2 tablespoons of chopped fresh parsley, and 1 bay leaf if using.
6.Simmer the Soup:
Bring to a Boil: Increase the heat to high and bring the mixture to a gentle boil.
Reduce Heat and Cover: Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 1.5 to 2 hours. This allows the beef to become tender and the flavors to meld together.
7.Add the Oysters:
Prepare the Oysters: If desired, you can further chop the oyster meat into smaller pieces.
Add to Soup: About 10 minutes before serving, add the shucked oysters to the simmering soup. The oysters cook quickly and only need a short time to become tender.
Stir in Oyster Liquor: If you reserved the oyster liquor, pour in about 1/4 cup into the soup for added depth.
8.Optional Thickening:
Create a Slurry: If you prefer a thicker soup, mix 1 tablespoon of all-purpose flour with 2 tablespoons of cold water to create a slurry.
Add to Soup: Slowly pour the slurry into the soup while stirring continuously to avoid lumps. Continue to simmer for an additional 5 minutes until the soup thickens.
9.Season to Taste:
Adjust Seasonings: Taste the soup and add additional salt and freshly ground black pepper as needed to enhance the flavors.
10.Finish and Serve:
Remove Bay Leaf: If a bay leaf was added, remove it from the soup.
Garnish: Serve the Black Oyster Soup hot, garnished with additional fresh parsley if desired.
Serving Suggestions: Pair with crusty bread, a side salad, or buttered toast for a complete and satisfying meal.
