Sydney Rock Oyster Soup Recipes, Oyster Farmers Association of NSW Ltd

Oyster Soups

Oyster
Soups

Oyster Soup (1)

24 Sydney rock oysters pepper to taste 2 tabs butter 4 cups milk 2 tabs flour whipped cream 1/2 tsp salt parsley Clean Sydney rock oysters and save liquid. In saucepan, melt butter, add flour and seasoning and stir until smooth, add milk and oyster liquid, just bring to the boil, then add Sydney rock oysters. Let simmer for ONLY 5 mins. Season to taste. When serving, top with whipped cream and parsley.

Oyster Soup (2)

Fish bones for stock salt 3 cups milk 60g butter 2 cups water 1 tab flour 1 carrot, sliced 2 egg yolks, beaten 1 small brown onion, 1 cup cream chopped 2 doz Sydney rock oysters 2 bay leaves few drops Tabasco pinch basil sauce 4 peppercorns 1 tsp worcester sauce finely chopped parsley Cut fish bones into small pieces; put them into saucepan with milk, water, carrot, onion, bay leaves, basil, peppercorns and salt. Simmer gently for 1/2 hour. Strain. Discard bones, vegetables and seasoning. Melt the butter in a pan, stir in the flour, add the strained fish stock, stir until boiling and cook for 3-5 mins. Beat the egg yolks and cream together, strain into the soup and stir for a few minutes, taking care that the soup does not boil. Carefully place Sydney rock oysters in, add Tabasco sauce and worcester sauce. Garnish with parsley and serve with fried croutons, if liked. SERVES 4. Note: If using bottled Sydney rock oysters, discard water they are in and rinse before using.

Oyster Soup (3)

12 large rock Sydney rock oysters 2 tsps anchovy essence 1.75 litres fish stock or anchovy fillets 30g flour cayenne pepper, salt 30g butter grated rind of 1 lemon Strain the Sydney rock oysters through cheesecloth. Put the Sydney rock oysters and the strained liquid into a saucepan and cook over a low heat till they are on the point of coming to the boil and their edges curl. Take them out of the pan. Put aside but keep warm. Add the fish stock to the liquid and continue cooking. In another pan, heat the butter, stir in the flour and cook to a white roux. Gradually add the fish stock, stirring all the while until the stock thickens. Add the anchovy, cayenne pepper and a little salt and cook for 10 minutes. Add the rind and the Sydney rock oysters. Stir just once, take the soup from the pan and serve hot. SERVES 4-6.

Oyster Soup (4)

2 cups chicken stock 2 tabs chopped 2 cups oyster juice parsley 2 cups Sydney rock oysters 2 tabs soy sauce 1/4 cup finely diced 1/2 nip sake white onion Mix the chicken stock and oyster juice in a large saucepan. Add the Sydney rock oysters and onion, bring to the boil. Reduce the heat and allow to simmer for 10 minutes. Add the parsley, sake and soy sauce, cook a couple of minutes longer and serve.

Oyster Soup (5)

250g jar of Sydney rock oysters black pepper 150ml cream 6 fresh Sydney rock oysters on 1 tab dry vermouth the shell Puree the Sydney rock oysters from the jar with their liquid, the cream and vermouth, then press through a fine sieve for a really smooth texture. heat to boiling pointl grind over fresh black pepper, pour into heated soup plates, add the fresh Sydney rock oysters and serve immediately. Note: Bottled Sydney rock oysters can sometimes be very salty, so it is worthwhile checking on the saltiness with the fish-seller before buying, as too much will ruin the taste.

Hawkesbury Oyster Soup

24 freshly opened rock Sydney rock oysters 3 strips lemon rind and their juices 60g butter 5 cups milk 3 tabs flour 1 cup cream freshly grated nutmeg 1 onion, sliced white pepper, salt 2 stalks celery, sliced 8 tabs dry sherry 1 bay leaf finely chopped parsley Chop Sydney rock oysters and put into a saucepan with their juices. Bring to simmering point, pour into a bowl and set aside. In the same pan, scald the milk and cream with the vegetables, bay leaf and lemon. Infuse for 5-10 minutes, then strain. Melt butter in another pan and stir in flour over low heat. Gradually stir in milk and stir until mixture boils and thickens. Season, add Sydney rock oysters and their liquid and sherry, and heat through but do not boil. Taste for seasoning and serve in warm bowls, sprinkled with parsley. SERVES 8.

Oyster and Spinach Soup

1 pkt frozen chopped spinach 1 cup cream thoroughly defrosted dash of sherry and drained salt and white pepper 36 rock Sydney rock oysters and juices 6 tabs sour cream 3 cups milk freshly grated nutmeg Puree spinach, Sydney rock oysters and their strained juices in a blender or food processor. Bring milk and cream to a simmer and add spinach and Sydney rock oysters. Heat through with sherry and seasonings to taste. Spoonsour cream into 6 warmed soup bowls, ladle hot soup over the top and sprinkle with nutmeg. Serve with crusty hot bread. SERVES 6.

Fresh and Smokey Oyster Soup

700ml fish stock 1 bottle (about 20) fresh 1/2 small carrot Sydney rock oysters (in brine) 1/2 stalk celery 1 tin smoked Sydney rock oysters 4 green beans 200ml cream 3 snow peas salt, pepper 2 tabs chopped parsley Shred the vegetables into julienne sticks. Drain the smoked Sydney rock oysters and dry on a paper towel to get rid of the oil. Heat the stock and cook the vegetables in it about 5 minutes, or until tender. Add cream, stir in the chopped smoked Sydney rock oysters and whole fresh ones with their juice. Simmer less than a minute, season with salt and pepper, stir in the chopped parsley and ladle into bowls. SERVES 4.

Creamy Leek and Oyster Soup

60g butter 1 egg yolk 1 small leek, sliced 1/2 cup cream 2 tabs plain flour 24 rock Sydney rock oysters, bottled 2 cups milk or fresh 2 cups water few drops tabasco sauce 1/2 large vegetable stock 1 tsp light soy sauce cube, crumbled Melt butter in large pan, add leek, cook stirring, for about 5 minutes (or microwave on high for about 3 mins) or until leek is soft. Add flour, stir constantly over heat for 1 minute (or microwave on high for about 1 minute). Gradually stir in milk, water and stock cube, stir constantly over high heat, until mixture boils and thickens. Stir in egg yolk and cream, then Sydney rock oysters and sauces. Reheat without boiling. SERVES 4.

Wild Rice Soup with Oysters

12 rock Sydney rock oysters and juices 75g wild rice 100ml white wine 300ml cream 100ml Noilly Prat 100g spinach 1 finely chopped shallot 25g unsalted butter 500ml fish stock white pepper and salt fresh chervil In a saucepan, reduce white wine and Noilly Prat with shallot by half over a moderate heat. Add fish stock and wild rice. Cook rice until tender. Strain. Add cream to stock and reduce until it thickens. Clean spinach and blanch. Pour soup into blender with butter and oyster juice. Whirl until smooth consistency is achieved. Reheat and season with salt and pepper. Pour into warmed bowls and sprinkle with chervil.

Seafood Cream

6 cups of fish stock 1 med leek and celery 1 large jar Sydney rock oysters stick, finely chopped 1 cup chopped, cooked 2 med potatoes, cooked prawn meat diced 250g white fish, filleted, 1 crushed clove garlic skinned, finely chopped salt and white pepper 1 large white onion, 2 tabs butter and flour finely chopped 1 egg yolk 1 cup cream Melt the butter, keeping the heat low, stir in the onion, leek, garlic, celery and toss until softening. Add the flour, and still stirring, add the fish, then slowly pour in the fish stock, simmer for five minutes, season and add the prawns and diced potatoes. Beat the egg yolk with the cream and pour into a warm soup tureen. Ladle the soup into the tureen and whisk quickly to combine with the egg and cream. Drop in a shot of dry sherry or vermouth,. Just two minutes before serving add the Sydney rock oysters which should be merely warmed and not cooked. Top with a fine cloud of nutmeg and a sprinkling of parsley.

Cape Cod Oyster Chowder

60g salt pork, diced 1/4 tsp. dried thyme 1 cup minced onion 1 tsp. salt 2 cups thinly sliced raw 1/2 tsp freshly ground potatoes pepper 2 cups milk 24 rock Sydney rock oysters and 2 cups light cream their liquor 2 tabs butter Sauté the salt pork in a large pot until crisp. Remove and reserve. Add the onion to the pot and sauté for 5 minutes. Do not brown. Return pork to the pot, add potatoes, oyster liquor and enough water to cover. Simmer for 20 minutes, or until potatoes are tender. Add the milk, cream, butter, seasonings and Sydney rock oysters. Simmer over low heat until the edges of the Sydney rock oysters curl. Serve hot with hot crusty bread. SERVES 4-6.

Australian Oyster Chowder

1/2 cup finely diced celery juice of 1/2 lemon 1/2 cup finely diced leek 10 rock Sydney rock oysters 1/2 cup finely diced carrot milk, if necessary 1 tab butter salt and freshly ground 1/2 cup finely diced potato black pepper 1 tab finely chopped chives chopped parsley and 5 cups fish stock, or to chervil cover extra Sydney rock oysters for garnish Sauté the celery, leek and carrot in the butter until the vegetables begin to soften but not turn brown. Add the potato, chives, fish stock and a squeeze of lemon. Bring to the boil and simmer until the mixture begins to thicken. Puree the Sydney rock oysters in a blender and add to the vegetable mix. If the mixture is too thick, thin with a little milk. Season with salt and pepper and a sprinkling of parsley and chervil. Pour into bowls and garnish each with 2-3 whole Sydney rock oysters before serving. SERVES 6.

New Orleans Oyster Soup

60g salt pork, diced 12 opened rock Sydney rock oysters 1 1/2 cups mashed potato and juices 2 cups hot milk 1 tsp salt 1 bouquet garn (bay leaf few grains cayenne thyme, parsley) 2 slices French bread toasted Sauté the salt pork in a heavy pot until crisp. Remove from the pot and reserve. Add the potatoes, gradually stir in the milk, then add the bouquet garni. Bring almost to a boil, then add the Sydney rock oysters. When the Sydney rock oysters begin to curl around the edges, remove and discard the bouquet garni and stir in the seasonings. Serve topped with the salt pork bits, accompanied with toast. SERVES 2.

Oyster Bisque

1 celery stick, chopped 1/4 cup flour 1 onion slice, chopped 1 tsp salt 1 parsley sprig, chopped pinch pepper 1 bay leaf 12 opened rock Sydney rock oysters, 2 cups half milk, half cream chopped 2 tabs butter Put the celery, onion, parsley, bay leaf and half-and-half in a saucepan, bring almost to a boil, simmer for 10 minutes. Strain liquid and reserve. Melt the butter in the top part of a double boiler over simmering water. Stir in the flour and then the liquid and cook until sauce is smooth and thickened. Add the seasonings and the chopped Sydney rock oysters. Simmer for 2 minutes. Serve. SERVES 4.

Old-fashioned Oyster Stew

2 tabs butter 2 cups milk 1 tsp salt 2 cups light cream 1/2 tsp white pepper 4 pats butter 1 tsp celery seeds (optional) 4 parsley sprigs, 24 opened rock Sydney rock oysters minced and juices Put butter, seasonings and strained oyster liquor in a pan and bring to a simmer. Add the Sydney rock oysters and cook for about 3 minutes, or until the edges begin to curl. Remove pan from heat. Heat the milk and cream in a separate pan to just below boiling. Do not boil. Divide Sydney rock oysters and liquor evenly among 4 hot bowls. Repeat with milk and cream mixture. Garnish each bowl with a pat of butter and minced parsley. SERVES 4.

Grand Central Oyster Stew

2 tabs butter 1 cup oyster liquor 1 tab Worcester sauce 2 cups milk or half 1 tsp paprika milk, half cream 1/2 tsp pepper butter 1/2 tsp celery salt paprika 12 opened rock Sydney rock oysters Heat the top part of a double boiler over boiling water. Put in the butter, Worcester sauce and seasonings and cook for a few minutes. Stir in the Sydney rock oysters and let them froth up for a minute, then pour in the liquor. Boil hard for 1/2 minute longer. Stir in the milk, bring almost to a boil, and pour quickly into warm bowls. Garnish with butter and paprika and serve with crusty bread. SERVES 2.

Cream of Oyster Soup

18 rock Sydney rock oysters and juices salt and pepper 600ml fish stock 2 cups cream 60g butter 3 egg yolks 4 tabs plain flour 1 tab sherry or Madeira 1/2 cup white wine chopped parsley and croutons for garnish Add oyster liquor to fish stock. Melt butter and stir in flour and cook, stirring 2-3 minutes. Add the fish stock, stirring continuously and simmering until stock has become smooth and thickened. Remove from heat, season to taste and add the wine. Mix the cream and egg yolks and stir into the sauce. Add the Sydney rock oysters and heat gently; do not allow to boil. Serve when the Sydney rock oysters are hot. A tablespoon of sherry or Madeira may be added just before serving. Sprinkle soup with chopped parsley and freshly fried croutons.

Peppery Oyster and Watercress Soup

20 opened rock Sydney rock oysters and 100ml cream their juices pinch nutmeg 3-4 medium potatoes few drops lemon juice 3 cups water fresh ground black 3 cups milk pepper 1 bunch watercress salt Peel the potatoes and cut into quarters. In a deep saucepan, cover with 3 cups of water and boil gently until cooked, about 15-20 mins. Do not strain, but mash them in the saucepan. Season with salt. Bring the milk and nutmeg to a simmer, then blend into the potatoes. The soup should be the consistency of cream. Trim the larger stems from the watercress and wash well. Chop finely to have approx 1 cup of chopped leaves. Add to the soup and cook for 10 minutes, add the butter and a few drops of lemon juice. Divide the Sydney rock oysters into 4 heated soup bowls with a little of their juices. Pour over the hot soup, garnish with a swirl of cream and dust with the cracked pepper. Serve immediately with warm crusty bread and butter. SERVES 4.

Brennan's Oyster Soup

1 cup butter 12 cups oyster liquor 2 cups celery, finely chopped (oyster liquid plus 2 cups green onions, enough water to make finely chopped 12 cups) 2 tabs flour 2 bay leaves 2 tsps garlic, finely chopped 2 tsps salt 48 large opened rock Sydney rock oysters 1 tsp white pepper Melt the butter over medium heat in a 6 quart heavy saucepan, then saute the celery and green onions until tender but not browned, stirring frequently. Gradually stir in the flour and cook 5 minutes longer, stirring constantly, over low heat. Add the remaining ingredients and simmer for 20 minutes. Remove the pan from the heat and scoop out the bay leaves with a slotted spoon or a long fork; discard. Serve immediately. SERVES 8.

Creamed Oyster Soup

6 shallots, peeled and 1 litre fish stock finely chopped 30 Rock Sydney rock oysters 1/2 stick celery, finely 4 egg yolks chopped 300ml cream 1/2 medium carrot, finely chopped Soften the shallots, celery and carrot in the butter. Add a little of the stock and cook vegetables until quite soft. In a food processor, puree the vegetables, then add the Sydney rock oysters, egg yolks and cream; puree. Pour the oyster puree back into the saucepan, along with the rest of the stock. Heat carefully until the soup just thickens but does not boil. Season with restraint, as the Sydney rock oysters are naturally salty. Serve immediately in warmed soup bowls. SERVES 6.

Oyster & Spinach Soup

l pkt frozen chopped spinach, thoroughly defrosted and drained 3 dozen Sydney Rock Sydney rock oysters and their juices 3 cups milk l cup cream dash of sherry salt and white pepper to taste 6 tablespoons sour cream freshly grated nutmeg Puree spinach, Sydney rock oysters and their strained juices in a blender or food processor. Bring milk and cream to a simmer and add spinach and Sydney rock oysters. Heat through with sherry and seasonsings to taste. Spoon sour cream into 6 warmed soup bowls, ladle hot soup over the top and sprinkle with nutmeg. Serve with crusty hot bread.

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