Cream Of Oysters—Σοῦπα Ἀπὸ Στρείδια

This recipe was published in 1917 in New York City in a Greek-language American cookbook by Michael Gkines. The book was designed to introduce practical and tested American recipes to Greek cooks and families newly settled in the US. Oyster soups like this one were regarded as both nourishing and refined—fitting both the cosmopolitan flair of New York and the everyday needs of immigrant households. The addition of profiteroles reflects the cross-cultural blend, echoing both French and American culinary influences of the era. Oysters were widely available and affordable in New York during the early 20th century, making them a staple for both special occasions and daily meals. The combination of dairy and seafood also highlights the American tendency for richer, more substantial soups than the lighter broths common in Greece at the time.

Cooks would have used a sturdy stockpot or saucepan over a wood or coal stove. Oysters were commonly shucked with a short, strong oyster knife. Celery could be minced with a heavy-bladed kitchen knife or run through a hand-cranked meat grinder for a fine texture. Flour was blended into milk using a simple wooden spoon or whisk, and the soup itself would be stirred with a wooden spoon as it thickened over the gentle heat. For the choux pastries, cooks made dough in a mixing bowl, then piped or spooned it onto baking sheets and cooked it in a wood-fired oven.