Here's the money shot
of Mr. Hawthorne's oyster soup.
A few nights ago, Mr. Hawthorne steamed oysters.
We're still working on our third bushel,
so any ways we can do oysters,
we do 'em.
Just pile the buggers in a pot,
add about 1/2 inch of water,
cover, and steam until they open.
Serve with a cocktail sauce
or lemon butter sauce.
We had a bunch of oysters leftover,
so Mr. Hawthorne is saving them for oyster soup.
First, Mr. Hawthorne chopped an onion.
While the onions were sauteing in
about 1/3 stick butter ...
... Mr. Hawthorne thinly sliced a potato.
He added the potatoes to the onions
and cooked a bit.
Then he added about 2/3 quart of chicken stock,
or enough to cover.
When the potatoes were tender,
he kind of squished them with his spoon
to thicken his soup a bit.
One cup of heavy cream went in.
Then the oysters went into the pool.
They don't need cooking.
Just heat through and serve.
Add in a few oyster crackers
for crunch, flavor, and texture.
What a nice soup
for a cold rainy day.
And it took all of ... what ...
20 minutes?
Enjoy the pictures.
A few sprinkles of Texas Pete.
Nice heat against the smoothness of the soup.
Thank you, Mr. Hawthorne.
Here's the money shot
of Mr. Hawthorne's oyster soup.
A few nights ago, Mr. Hawthorne steamed oysters.
We're still working on our third bushel,
so any ways we can do oysters,
we do 'em.
Just pile the buggers in a pot,
add about 1/2 inch of water,
cover, and steam until they open.
Serve with a cocktail sauce
or lemon butter sauce.
We had a bunch of oysters leftover,
so Mr. Hawthorne is saving them for oyster soup.
First, Mr. Hawthorne chopped an onion.
While the onions were sauteing in
about 1/3 stick butter ...
... Mr. Hawthorne thinly sliced a potato.
He added the potatoes to the onions
and cooked a bit.
Then he added about 2/3 quart of chicken stock,
or enough to cover.
When the potatoes were tender,
he kind of squished them with his spoon
to thicken his soup a bit.
One cup of heavy cream went in.
Then the oysters went into the pool.
They don't need cooking.
Just heat through and serve.
Add in a few oyster crackers
for crunch, flavor, and texture.
What a nice soup
for a cold rainy day.
And it took all of ... what ...
20 minutes?
Enjoy the pictures.
A few sprinkles of Texas Pete.
Nice heat against the smoothness of the soup.
Thank you, Mr. Hawthorne.
2 comments:
Rosie
1) How do you store your oysters when you get them by the bushel?
2) When you fry your oysters do you fry them crispy? Mine always seem a litte limp...cannot seem to get a crispy coating on them.
Anony,
We store them in the fridge in the DAMP burlap bag they came in. (Bought an extra fridge for our utility room.) Keep the burlap damp.
Ours fry up crispy. We don't drain the oyster likker. We put them directly in the batter - a combo of flour, semolina flour, and fine cornmeal (masa harina) with some Old Bay. Be sure your oil is hot enough. (Use the end of a wooden spoon to stick in the oil. Bubbles should vigorously bubble out of the spoon.) Should fry up in less than a minute. I prefer a peanut oil, or peanut oil blend since the peanut oil is so expensive. Vegetable oil is fine too.
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