Oyster soup
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Oyster soup
  Soups    Oysters    Seafood  
Last updated 6/12/2012 12:47:27 AM. Recipe ID 8164. Report a problem with this recipe.
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      Title: Oyster soup
 Categories: Soups, Oysters, Seafood
      Yield: 2 Servings
 
      1 pn Oysters; including the liqu
           -or, drained, reserving
           Reserving the liquor
      2 tb Celery; minced
      1 tb Scallion; white part only,
           -minced
  1 1/2 tb Unsalted butter
  1 1/2 tb All-purpose flour
  1 1/2 c  Milk
    1/2 c  Whipping cream
    1/8 ts Salt; plus additional to ta
           -ste
           Nutmeg; freshly grated to t
           -aste
           Toast points; as an accompa
           -niment
 
  Fat grams    per serving:              Approx. Cook Time:
  :45
      Strain the oyster liquor through a sieve lined with a double
  thickness of rinsed and squeezed cheesecloth and set over a bowl and
  reserve it. In a small heavy saucepan, cook the celery and the
  scallion in the butter over moderately low heat, stirring, until they
  are softened; add the flour and cook the mixture over low heat,
  stirring, for 5 minutes. Add the milk and the cream in a stream and
  1/8 teaspoon of the salt, stirring, and simmer it gently, stirring,
  for 5 minutes. In a saucepan, heat the oysters in the reserved liquor
  over low heat for 3 to 5 minutes, or until the edges of the oysters
  are curled and firm. Strain the milk mixture through a sieve into the
  oyster mixture, stirring, and remove the pan from the heat. Stir in
  the additional salt and divide the soup between 2 heated bowls.
  Sprinkle the soup with the nutmeg and serve it with the toast points.
  Serves 2. Gourmet, December, 1987.
 




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Recipe ID 8164 (Apr 03, 2005)

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