Christmas oyster soup (soupe aux huitres de noel)
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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.
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      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,
           -thin shreds
    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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Recipe ID 14262 (Apr 03, 2005)

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