Creamy Oyster Soup

1. 1

   Place oysters in a strainer set over a large bowl to catch liquid.

2. 2

   Combine potatoes and broth in a 5-quart casserole.

3. 3

   Cover tightly with microwave plastic wrap.

4. 4

   Cook at 100 percent power in a 650- to 700-watt oven for 15 minutes or until potatoes are tender.

5. 5

   Prick plastic to release steam.

6. 6

   Remove from oven and uncover.

7. 7

   Add oyster liquid, cream and saffron.

8. 8

   Cover tightly with microwave plastic wrap and cook for 7 minutes.

9. 9

   Pick plastic to release steam.

10. 10

    Remove from oven and uncover.

11. 11

    Cut each oyster in half with a kitchen scissors.

12. 12

    Add to soup with scallions and salt.

13. 13

    Cook, uncovered, for 1 minute.

14. 14

    Remove from oven and let stand for several minutes.

15. 15

    Serve hot

* Per serving · 4 servings · Values may vary.

No additional tips available.