Reviewed: Apr. 24, 2013

Amazing just the way it is! My only change was a small dollop of butter on top at the time of serving and before putting on the paprika and sprinkling of parsley. Just amazing.....thank you

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Reviewer:

Mary S.

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Saint John, New Brunswick, Canada

Reviewed: Jan. 6, 2013

I tried this recipe to use up the lightly cooked oysters left over from a New Year's oyster roast, and it was wonderful! I threw in a few small dried red chilis with the shallots (comparable to maybe 1/4 tsp chili flakes); that makes for a subtle addition that complements nicely. And I used abundant parsley. What a wonderful soup for January 2!!!

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Reviewer:

leesa

Reviewed: Oct. 6, 2012

This recipe was very tasty and uncomplicated to prepare. I used a dry white wine because I'm not crazy about sherry; I also used whole milk and half-n-half instead of the heavy cream, one tblsp of dried parsley (because that was what I had on hand) and garlic bread croutons....main meal with a salad....Perfect!

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Reviewer:

Lesley

Cooking Level: Expert

Living In: Mohrsville, Pennsylvania, USA

Reviewed: Jun. 5, 2012

This is my first time making oyster soup and most likely not my last. I love the flavors and the simplicity of this soup. Probably one of the best seafood soups out there. I used a 16 oz bag of frozen oysters (just thawed in bag with a bowl full of water and drained in stainer to reserve juice) other than that followed recipe as is. Just wonderful, have to taste to understand. Thank you for sharing this recipe!!!

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