Frank's Creole Oyster Soup

Recipe for the week of November 20, 1999 Courtesy of Chef Frank Davis

RECIPE
Frank's Creole Oyster Soup
It can never be Thanksgiving in Louisiana without serving some kind of oyster dish. So this year, instead of the traditional old-tyme oyster dressing, I've chosen a rich, full-bodied Creole Oyster Soup. It's the perfect prelude to roast turkey and andouille-giblet dressing. Of course, it just so happens to be the right appetizer for almost every night in winter.

Ingredients:
1 stick butter
1/2 small onion, pureed
1 rib celery, pureed
3 cloves garlic, pureed
3/4 tsp. Frank Davis Seafood Seasoning (or comparable brand)
3/4 tsp. salt
1/8 tsp. white pepper
1/8 tsp. paprika
1/8 tsp. ground thyme
2 dozen fresh shucked oysters, chopped in thirds
1 pint oyster liquor
1 cup canned chicken broth
1 quart Half-N-Half
6-8 pats butter
1/2 tsp. paprika
1/4 fresh parsley, minced
2 cups oyster crackers

Instructions:
In a 12-inch skillet, melt down the butter over medium-high heat and sauté the onion, celery, and garlic until the pureed mixture is smooth (which should take about 5 minutes). Then whisk in the seafood seasoning, salt, white pepper, paprika, and thyme, taking care to make certain it all thoroughly combines with the butter base. Next add the oysters, the oyster liquor, and the chicken broth and swoosh everything around a couple of times. Then when the oyster edges curl, reduce the fire to low and continue to simmer the contents of the skillet for about 4 minutes more. Meanwhile, pour the Half-N-Half cream into the top of a large double boiler. Then place it over simmering water and cook until the cream becomes very hot-this step prevents the Half-N-Half from curdling. Next, stir into the cream all the oysters, plus the oyster liquids, and continue to heat the soup in the double boiler for another 15 minutes. When you're ready to eat, ladle the chopped oysters and the creamed soup into large bowls. Then top each bowl with a pat of butter and a dash of paprika. When the butter melts, garnish the soup with a sprinkling of minced parsley and a handful of oyster crackers and serve piping hot.

Chef's Hints
1. If you find that you do not have enough oyster liquor, you can substitute pasteurized bottled clam juice in its place.
2. This dish, using these ingredients, must be done in a double boiler, otherwise the Half-N-Half will curdle. If you do not have a double boiler and you want to make lighter soup, substitute whole milk for the Half-N-Half and cook the soup in a regular saucepan.
3. For spicier oyster soup, you can drop in a few dashes of Louisiana Hot Sauce when the soup is served.

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