| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Canadian | Canadian, Soups | 4 | Servings |
INGREDIENTS
| 2 | Carrots, mediun | |
| peeled & grated in long | ||
| thin shreds | ||
| 1/2 | c | Celery, finely diced |
| 1/4 | c | Butter, melted |
| 4 | c | Milk, or 1/2 milk 1/2 cream |
| 4 | c | Oysters |
| salt and pepper to taste |
INSTRUCTIONS
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 1/2 milk, 1/2 cream); bring to a boil. Heat oysters in enamelled cast iron pan over medium heat; do not boil. Pour into milk and serve. Uase salt and pepper to taste. The soup should be served as soon as ready, otherwise it tend to curdle. The milk and vegetables can be be prepared ahead of time and the oysters heated and served at the last minute. To quote Mme. Benoit,"This traditional Quebec dish is still very much alive. My grandmother's recipe is, as far as I am concerned, the best there is." Note: from Anne - it seems as oysters were used at Christmas. My maternal grandmother from the American midwest had a similar Christmas oyster dish although hers included corn. Source: _My Grandmother's Kitchen" by Mme. Benoit File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 496
Calories From Fat: 410
Total Fat: 45.8g
Cholesterol: 30.5mg
Sodium: 2830.2mg
Potassium: 130.6mg
Carbohydrates: 17.6g
Fiber: <1g
Sugar: 14.1g
Protein: 3.9g