| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Shelf life, Shelf1 | 1 | servings | |
INGREDIENTS
| 1/2 | md | Onion; Diced Finely |
| 1 | Stalk Celery; Diced Finely | |
| 1 | tb | Unsalted Butter |
| 4 | tb | Dry White Wine |
| 1 | pt | Milk |
| 1 | pt | Heavy Cream |
| 2 | 12 oz. Cans Oysters; Drained | |
| 4 | Whole Peppercorns | |
| 1 | Bay Leaf | |
| 1 | Parsley Sprig | |
| 1 | Piece Pollack or Cod; Approx. 4 oz. | |
| Salt; Pepper & Tobasco To | ||
| ; Taste |
INSTRUCTIONS
In a medium sauce pan, place the butter, onions and celery. Saut. for 5 minutes over medium-high heatbsp. Add the wine and continue saut.ing until the wine evaporates Add the milk and heavy cream. Tie the peppercorns, bay leaf and parsley in a coffee filter and drop into the soup. Add the fish and cook over low heat for 30 minutes. Do not boil. Strain the soup in a strainer and add the oysters. Stir for 3 minutes and season with salt, pepper and tobasco sauce to taste. Serve immediately garnished with chopped parsley or paprika. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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