| 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.
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