Chipotle Oyster Soup

Chipotle Oyster Soup

Sopa de Ostion Enchipotlada
6 servings
Pati Jinich
Course: Soup
Cuisine: Mexican
Keyword: carrots, celery, chile de arbol, chipotles in adobo, leeks, onion, oysters, seafood, seafood broth, Tomatoes
Author:Pati Jinich
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Chipotle Oyster Soup recipe from Pati’s Mexican Table Season 8, Episode 2 “Altata, Hidden Gem by the Sea of Cortez”

Ingredients

  • 3 tablespoons vegetable oil
  • 1 1/2 cups chopped white onion
  • 1 1/2 cups finely chopped celery, divided
  • 1 1/2 cups finely chopped carrot, divided
  • 1 1/2 cups finely chopped leeks, divided
  • 5 garlic cloves, finely chopped or pressed
  • 2 tablespoons about 4 chipotle chiles in adobo sauce and their sauce, chopped, or to taste
  • 1 chile de arbol, stemmed and chopped, seeds included
  • 1 1/2 pounds about 6 Roma tomatoes, roasted and charred, chopped
  • 1 pound about 12 to 15 shucked oysters and their juices
  • 1 teaspoon kosher or sea salt, or to taste
  • 1 teaspoon dried oregano
  • 5 cups shrimp or seafood broth, or substitute vegetable or chicken broth
  • Chopped cilantro leaves, for garnish
  • Quartered limes, to serve

To Prepare

  • In a large casserole or soup pot, heat the oil over medium heat. Once hot add the onion and cook for 5 to 6 minutes until softened. Incorporate 1 cup each of the celery, carrot, and leeks (reserving half a cup of each for later use), cook for 3 to 4 minutes until the vegetables have wilted. Make room in the middle of the pot and add the garlic, chipotles in adobo, and chile de arbol, cook for a minute, then mix with the vegetables and cook for another minute. Add the tomatoes, the juices from the oysters, salt, and oregano and cook for about 6 to 7 minutes, until it is all simmering and thickening a bit. Add the broth, once it comes back to a simmer, continue simmering for another 10 minutes. Turn off heat.
  • Once it cools off a little, puree in batches in the blender until completely smooth. If you want a very silky soup, strain back into the soup pot.
  • Bring the pureed soup back to a simmer over medium heat, add the remaining half a cup each of the celery, carrot, and leeks and cook for 4 to 5 minutes. Incorporate the shucked oysters, cook for 1 minute until barely cooked through and turn off the heat.
  • Ladle into soup bowls, garnish with cilantro and offer your guests a quartered lime to squeeze in fresh juice before they eat.

18 comments on “Chipotle Oyster Soup

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  1. Many times I use Mexican recipes for my Christmas eve dinner. There are so many crossover spices like cinnamon, chocolate, coriander and clove for example in common with anglo xmas fare, but I cannot support the turkey-ham spectrum. So this recipe, with the inclusion of oysters–the definitive holiday food–is DEFINITELY on the menu this year. I thank you Pati, for this and so many other great recipes and techniques that you have offered us through your show. I spent two weeks in Oaxaca with local artists in 2006, eating local recipes and going to the amazing market and it changed my life. I really respect how you are exhibiting the depth of Mexican culture along with your cooking. Thank you so much.

  2. So grateful for this. I was a hero last night. Used an immersion blender – so simple. My wife said it was like “restaurant chef-prepared.”

    We had fresh oysters from a beach nearby, but I threw in a bunch of big prawns to meat it up some more.

    We ate it over rice, but that’s just us. Didn’t go to the right store for the arbol chiles, so substituted a dash of cayenne.

  3. OMG. I can hardly wait to make this. My wife is not so fond of oysters (except fried); can I make the broth as per the recipe and then divide into two dishes and use shrimp in one (for my wife) and oysters in the other (for me)?