Watercress, Oyster And Scallion Soup Recipe

Name: Watercress, Oyster And Scallion Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 small oysters in shells, well scrubbed; 2 tablespoons unsalted butter; 5 to 6 scallions, trimmed and minced; 4 medium carrots, peeled and cut into julienne about 1 1/2 inches long; 2 cups dry white wine; 2 cups half-and-half; 1/2 cup heavy cream; Salt and freshly ground pepper to taste; 2 cups stemmed watercress (1 to 2 bunches); Lemon slices for garnish

Servings: persons

1
Shuck the oysters over a bowl and reserve their liquor.
2
Strain the liquor through one or two thicknesses of dampened cheesecloth into another bowl.
3
Set both the oysters and liquor aside.
4
Melt the butter in a skillet over a medium-high heat.
5
Add the scallions and saute for about three minutes until just softened.
6
Set aside.
7
Cook the carrots in boiling salted water to cover for about two minutes until just tender.
8
Drain immediately and rinse under cold water to stop cooking.
9
Pat them dry and set aside.
10
In a large, nonreactive saucepan or stock pot, bring the wine to a boil.
11
Remove the pan from the heat.
12
Slowly stir in the half-and-half and heavy cream.
13
Stir the mixture constantly to prevent curdling.
14
When well mixed, return the pan to the heat and bring to a slow boil.
15
Cook uncovered over high heat for about five minutes until slightly thickened.
16
Reduce the heat to medium-low and stir in the reserved oyster liquor.
17
Add the scallions and carrots and cook for about five minutes until heated through.
18
Season to taste with salt and pepper.
19
Add the watercress and cook gently for about five minutes longer until heated through.
20
Add the oysters and stir briskly for about one minute until their edges just begin to curl.
21
Immediately ladle the soup into bowls and garnish by floating the lemon slices on top of the soup.

186

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 14 small oysters in shells, well scrubbed, 2 tablespoons unsalted butter, 5 to 6 scallions, trimmed and minced, 4 medium carrots, peeled and cut into julienne about 1 1/2 inches long, and more.

Yes, Watercress, Oyster And Scallion Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Watercress, Oyster And Scallion Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions