Oyster Soup
Yield
4 - 6 ServingsPrep
30 minCook
30 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
milk
|
|
| 1 | small |
onions
sliced |
|
| 2 | stalks |
celery leaves
|
* |
| ¼ | teaspoon |
nutmeg
|
|
| 2 | each |
parsley sprigs
|
*
|
| 1 | small |
bay leaves
|
*
|
| 2 | cups |
oysters
shucked or canned, and their juice |
*
|
| 3 | tablespoons |
butter
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | x |
salt
|
*
|
| 1 | pinch |
cayenne pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
milk
|
|
| 1 | small |
onions
sliced |
|
| 2 | stalks |
celery leaves
|
* |
| 1.3 | ml |
nutmeg
|
|
| 2 | each |
parsley sprigs
|
*
|
| 1 | small |
bay leaves
|
*
|
| 473 | ml |
oysters
shucked or canned, and their juice |
*
|
| 45 | ml |
butter
|
|
| 45 | ml |
all-purpose flour
|
|
| 1 | x |
salt
|
*
|
| 1 | pinch |
cayenne pepper
|
*
|
Directions
Put the milk, onion, celery, nutmeg, parsley, and bay leaf in a pot, together with any oyster juice.
Simmer for 15 minutes, then strain.
Add the oysters and simmer for 10 minutes more.
Melt the butter in a small pan, stir in the flour, and cook, stirring, for 3 minutes.
Slowly add about 1 cup of the oyster mixture, stirring constantly, and cook until smooth and thick.
Stir the thickened mixture into the remaining milk and oyster soup.
Add salt to taste and the cayenne pepper and stir until smooth. Serve hot.
