Seafood Soup


  • 16oz oysters in a container, undrained
  • 1 stick plus 2tbsp butter, unsalted
  • 2c diced white onion
  • 1-3 cloves garlic, pressed
  • 3/4c flour
  • 4c half and half
  • 2c whole milk
  • 1lb shrimp, peeled and deveined
  • ½ tsp paprika
  • ½ tsp ground crushed red pepper
  • 1tsp black pepper
  • 3tsp dried parsley
  • 1tsp salt plus more to taste
  • ½-1lb scallops, cubed*
  • ½ cup freshly shredded Italian cheese**
  • Oyster crackers****
  1.  Drain oysters, reserving oyster liqueur. Set both aside.
  2.  In a heavy bottomed pot over medium heat, melt 2tbsp butter. Gently sauteé oysters until plump. Remove oysters, leaving liquid. Mince oysters and set aside.
  3.  Melt stick of butter. Add onion and sauteé until tender, about 5 minutes. Add garlic and sauteé until fragrant.
  4.  Sprinkle in flour ½ palmful at a time until liquid is about 2/3 absorbed. Let cook for 2-3 minutes, constantly stirring until color slightly darkens.
  5.  Add half and half and milk. Stir paprika, red pepper, black pepper, parsley, 1tsp salt, and cheese** until combined.
  6.  Stir in shrimp.  Just when shrimp begins to turn pink, turn heat to medium-low. Stir in oysters and scallops and cooked until warmed through and shrimp are done.  Add oyster liqueur to taste.***

*Scallops are mostly for texture and to add more chunky to your soup.  If you like less chunky soup, add less or omit completely.

**Any Italian cheese (percorino romano, asiago, parmigiano reggiano, grana padano, etc.) will do.  Just pay attention to the salt content of whatever cheese you use as it will affect the salt you may need to add later on.

*** Adding more oyster liqueur will affect the consistency of your soup.  There are ways to thicken the soup once the liqueur is added, but it will also affect the final flavor.

****Another texture/flavor component. Crush or serve whole over soup.

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