Christmas oyster soup (soupe aux huitres de noel)
Christmas Soups Holiday Oysters
Last updated 6/12/2012 12:52:32 AM. Recipe ID 14262. Report a problem with this recipe.
Title: Christmas oyster soup (soupe aux huitres de noel)
Categories: Soups, French can, Holiday, Benoit
Yield: 4 servings
2 Carrots; medium
-peeled & grated in long,
1/2 c Celery; finely diced
1/4 c Butter; melted
4 c Milk; or 1/2 milk, 1/2 cream
4 c Oysters
-salt and pepper to taste
Peel and grate in long thin shreds, the carrots and add finely diced
celery. Melt butter in saucepan and add the vegetables. Stir. Cover
and simmer over very low heat for 20 minutes, without browning the
vegetables. Add milk (or use 1/2 milk, 1/2 cream); bring to a boil.
Heat oysters in enamelled cast iron pan over medium heat; do not
boil. Pour into milk and serve. Use salt and pepper to taste.
The soup should be served as soon as ready, otherwise it tend to
curdle. The milk and vegetables can be be prepared ahead of time and
the oysters heated and served at the last minute.
To quote Mme. Benoit,"This traditional Quebec dish is still very much
alive. My grandmother's recipe is, as far as I am concerned, the best
there is." Note: from Anne - it seems as oysters were used at
Christmas. My maternal grandmother from the American midwest had a
similar Christmas oyster dish although hers included corn.
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