Oyster Soup


Today’s cutting-edge chefs are getting very creative with amazing combinations. As always, some work better than others. But the soupe au lait d’huîtres at Maison de Bricourt in Normandy was an experience worth the detour. And it has inspired this version of mine.


24 oysters, with their liquor
2 tablespoons unsalted butter
1 quart milk (regular or 2 percent)
1 teaspoon paprika
Salt and freshly ground pepper

Yield: 4 servings


Open the oysters, remove from shells, and poach them in a mixture of oyster water (liquor) and butter over low heat for 3 to 5 minutes, until they swell and their thin edges start curling. Add the milk and paprika and season with salt and pepper to taste. Bring to a boil, then cook over low heat, stirring occasionally, for 10 to 12 minutes. Serve immediately with buttered toast.