Oyster Soup of the Tribes From the N.E. Coast
Yield
8 servingsPrep
10 minCook
25 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | dozen |
oysters
shucked, with juice |
*
|
| ¼ | cup |
butter
|
|
| 2 | cups |
milk
|
|
| ¼ | cup |
cornmeal
|
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | dozen |
oysters
shucked, with juice |
*
|
| 59 | ml |
butter
|
|
| 473 | ml |
milk
|
|
| 59 | ml |
cornmeal
|
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
Directions
Place the oysters, oyster juice and butter in a large saucepan.
Mix ¼ cup of milk with the cornmeal then stir in the rest of the milk and add to the oysters.
Heat very gently, stirring for about 25 minutes.
Season with salt and pepper and serve.
