| OYSTER SOUP Ingredients: 3 tablespoons vegetable oil 3 tablespoons all-purpose flour 1 1/2 cups chopped yellow onions 1 quart boiling water (or if you prefer a heartier soup 1 quart warm milk) 4 dozen freshly shucked oysters, drained and oyster liquor reserved 3 tablespoons chopped fresh parsley leaves 3 tablespoons butter Salt and freshly ground black pepper to taste Steps: Combine the oil and the flour in a large, heavy pot over medium heat. Stirring slowly and constantly, make a light brown roux. Add the onions and cook, stirring, until soft, 3 to 4 minutes. Combine the water (or milk) with the reserved oyster liquor and add slowly to the roux mixture, stirring constantly. The mixture will thicken slightly. Bring to a gentle boil, then reduce the heat to medium-low and simmer for 2 minutes. Add the oysters, parsley, and butter and simmer until the edges of the oysters curl. Remove from the heat. Serve warm with crackers or hot French bread. Makes 6 to 8 servings. |
| There are no products to list in this category. |
 |