Christmas Oyster Soup
Yield
4 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
carrots
peeled and grated in long thin shreds |
|
| ½ | cup |
celery
finely diced |
|
| ¼ | cup |
butter
melted |
|
| 4 | cups |
milk
|
|
| 4 | cups |
oysters
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | medium |
carrots
peeled and grated in long thin shreds |
|
| 118 | ml |
celery
finely diced |
|
| 59 | ml |
butter
melted |
|
| 946 | ml |
milk
|
|
| 946 | ml |
oysters
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Peel and grate in long thin shreads, the carrots and add finely diced celery.
Melt butter in saucepan and add the vegetables.
Stir.
Cover and simmer over very low heat for 20 minutes, without browning the vegetables.
Add milk (or use ½ milk, ½ cream); bring to a boil.
Heat oysters in enamelled cast iron pan over medium heat; do not boil.
Pour into milk and serve.
Use salt and pepper to taste.
The soup should be served as soon as ready, otherwise it tends to curdle.
The milk and vegetables can be be prepared ahead of time and the oysters heated and served at the last minute.
