Quick Oyster Soup  Soups and Stews  95 reads

Quick Oyster Soup

3 tablespoons vegetable oil
3 tablespoons all-purpose flour
1 1/2 cups chopped yellow onion
4 cups warm whole milk (110° to 120°)
48 freshly shucked oysters, liquid reserved*
3 tablespoons chopped fresh parsley
3 tablespoons butter
2 teaspoons kosher salt
1 teaspoon ground black pepper

Garnish:
chopped green onion and celery leaves

In a large Dutch oven, heat oil over medium-high heat. Add flour, and cook, stirring constantly, until a light brown roux forms, about 3 minutes. Add onion, and cook, stirring often, until tender, about 5 minutes.
In a medium bowl, combine milk and reserved oyster liquor. Reduce heat to medium. Gradually add milk mixture to onion mixture, stirring constantly. Mixture will thicken slightly. Bring mixture to a low boil. Reduce heat to medium low, and simmer 2 minutes.
Add oysters, parsley, butter, salt, and pepper. Simmer mixture until oyster edges begin to curl, 3 to 5 minutes. Remove from heat. Garnish with green onion and celery leaves, if desired. Serve warm with oyster crackers or French bread, if desired.

Notes
* 4 (8-ounce) cans oysters, liquid drained and reserved may be substituted for the freshly shucked oysters

serves 6


Rating 1.00/5
Rating: 1.0/5 (1 vote)
View this article in PDF format Print article

QR Bookmark This Page

QR Code to access this page
This website use cookies. By browsing on this website you accept the usage of cookies ( Cookie policy )
Design by: XOOPS UI/UX Team