Directions:
- Shuck oysters, reserving oyster liquid. Strain oyster liquid through a sieve over a large saucepan. Pick over oysters to remove any bits of shell. Chill oysters.
- Add stock and next 5 ingredients (through pepper) to oyster liquid; bring to a simmer. Cover and simmer 20 minutes or until vegetables are tender. Place half of stock mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining stock mixture.
- Return pureed soup to saucepan; bring to a simmer. Stir in half-and-half and oysters; simmer 2 minutes or until oyster edges curl; stir in chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 86.12 Kcal (361 kJ) | ||
| Calories from fat | 17.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.92g | 3% | |
|---|---|---|---|
| Cholesterol | 25.3mg | 8% | |
| Sodium | 384.33mg | 16% | |
| Potassium | 244.23mg | 5% | |
| Total Carbs | 11.91g | 4% | |
| Sugars | 1.62g | 6% | |
| Dietary Fiber | 1.74g | 7% | |
| Protein | 5.8g | 12% | |
| Vitamin C | 7.6mg | 13% | |
| Iron | 0.7mg | 4% | |
| Calcium | 24.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 43.81 Kcal (183 kJ) | ||
| Calories from fat | 8.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.97g | 3% | |
|---|---|---|---|
| Cholesterol | 12.87mg | 8% | |
| Sodium | 195.5mg | 16% | |
| Potassium | 124.23mg | 5% | |
| Total Carbs | 6.06g | 4% | |
| Sugars | 0.82g | 6% | |
| Dietary Fiber | 0.89g | 7% | |
| Protein | 2.95g | 12% | |
| Vitamin C | 3.9mg | 13% | |
| Iron | 0.4mg | 4% | |
| Calcium | 12.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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