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Oyster Soup

  • Yield: 6 to 8 servings


  • 3 tablespoons vegetable oil
  • 3 tablespoons all-purpose flour
  • One and one-half cups chopped yellow onions
  • 1 quart boiling water (or if you prefer a heartier soup use 1 quart warm milk)
  • 4 dozen freshly shucked oysters, drained and oyster liquor reserved
  • 3 tablespoons chopped fresh parsley leaves
  • 3 tablespoons butter
  • Salt and freshly ground black pepper to taste


  • Combine the oil and the flour in a large, heavy pot over medium heat. Stirring slowly and constantly, make a light brown roux. Add the onions and cook, stirring, until soft, 3 to 4 minutes. Combine the water (or milk) with the reserved oyster liquor and add slowly to the roux mixture, stirring constantly. The mixture will thicken slightly. Bring to a gentle boil, then reduce the heat to medium-low and simmer for 2 minutes. Add the oysters, parsley, and butter and simmer until the edges of the oysters curl. Remove from the heat.
  • Serve warm with crackers or hot French bread.