AIP Sauerkraut Oyster Soup
Perhaps it’s unconventional, but this AIP sauerkraut oyster soup is a great recipe to put into your autoimmune protocol rotation.
Doing Oysters On Your Own
For many people, oysters are on the list of foods that are to be eaten at restaurants, never at home. While there are some things to be mindful of when it comes to selecting, buying, storing, and preparing oysters, you don’t have to be intimidated by the process.
I’m going to share some of my best advice on the oyster front so you too can enjoy this lovely AIP-friendly food at home.
First, time is important in the oyster game. You want to prepare them as quickly as possible when you get them home. Allowing them to sit, even on ice, for any longer than two days will give you a smelly, spoiled mess.
It’s best to buy them right before you make them.
Always buy oysters from a trusted source. Ideally, you live on the coast and can get them fresh. Otherwise, you take your chances on the frozen variety or wait until you’re in a coastal location.
Even then, not all oysters are created equal. In the U.S., oysters vary depending on whether they came from the East Coast, West Coast, or Gulf. Obviously, you can use what you have handy, but you may want to try different types when you are traveling to see what you prefer.
Once you get your oysters home, put them on ice, but don’t let them swim. They should not be immersed in water, so watch your ice supply to ward off any melting.
Brush the shells under cold running water to clean them, making sure to note any cracks or damage. Discard any open or damaged oysters.
If you’re doing the shucking yourself, use the proper tools. This includes an oyster knife and an oyster glove or towel. Make sure you’re protected in the event of a slip! An unexpected trip to get stitches could ruin your dinner!
On the other hand, if you had them shucked where you purchased them, it is extra important to prepare them quickly.
Finally, once they are in the pot it is important to make sure you don’t overcook them. Five minutes for this soup should be plenty. If you go too long, they will get rubbery.
AIP Dairy Swaps
While this sauerkraut oyster soup doesn’t call for dairy, many soups do. And that poses a challenge for all you AIP soup lovers out there.
But you’d be surprised at the number of swaps that are at your disposal to substitute for cheese, yogurt, milk, and ice cream. Check out this post of handy AIP ingredient swaps.
You’ll find solutions to your toughest challenges in living dairy-free.
This quick soup is packed with protein and collagen – makes for a tasty dinner with benefits.
- 3 cups of sauerkraut (approx. 740 ml container)
- 16 oysters (out of the shell), (approx. 470 ml container)
- 4 cups of bone broth (or water)
- Sea salt, to taste
- 1 Tablespoon green onion, diced for garnish
- Rinse the sauerkraut in cold water for 1 minute (optional step – do this step if you don’t want your soup to be too sour in flavor).
- Add the bone broth and sauerkraut to a large pot and bring to a boil. Add in the oysters and bring to a boil again. Keep boiling for 5-6 minutes.
- Season with sea salt to taste (if needed as the oysters often add some saltiness) and garnish with diced green onions.
All nutritional data are estimated and based on per serving amounts.
- Calories: 204
- Sugar: 2 g
- Fat: 6 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 20 g