CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
|
Soups |
6 |
Servings |
INGREDIENTS
1 |
pt |
Shucked oysters & liquid |
1/2 |
c |
Diced onions |
1/2 |
c |
Diced celery |
6 |
tb |
Sweet Butter |
1 1/2 |
c |
Heavy cream |
2 |
tb |
Chopped fresh parsley |
1 |
tb |
Chopped fresh chervil |
|
|
Freshly ground pepper |
INSTRUCTIONS
Pick through the oysters, removing any bits of shell. Place in a small
saucepan with their liquid and 2 cups of water. Heat slowly until the
oysters begin to curl. Remove oysters and set aside. Strain the liquid and
set aside.
Slowly simmer the onion and celery in butter in a soup pot until tender,
about 6 minutes. Add the oyster liquid and heavy cream. Heat almost to the
boiling point and simmer for 10 minutes. Add parsley and chervil. Season to
taste with pepper. Simmer one minute more. Serve with common crackers.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lynn Nelson
<lynnn@erols.com> on Nov 29, 1997
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