Oyster Soup
Serves: 8
24 raw Oysters.
1.5lt (2˝ pint) Stock ( the liquid from the oysters plus milk)
1 stick Celery
1 Onion
160g (6oz) Butter
1 Clove Garlic
6 tbsp Flour
Parsley
2 Bay Leaves
2 tsp Salt
1 tsp White Pepper
Mince the onion, celery and garlic.
Melt butter in large saucepan and sauté the celery and onions until transparent.
Blend in the flour and simmer for 3 minutes add the garlic, parsley and bay leaves.
Blend in the liquid, bring to a boil and reduce to a simmer for 15 minutes.
Add the oysters and season, simmer for 5 more minutes serve
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