Oyster Soup
Serves: 3
Terence Turner
1 January 1970
Based on User reviews:
45
Spice
54
Sweetness
54
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
450 g
Butter (fresh)1 stalk
Celery (finely diced)1 cup
All-Purpose Flour1 cup
Sherry (dry)1 cup
Cream2 cups
Whole Milk3 tbsps
Parsley (finely chopped)Directions:
1
In a heavy bottomed stock pot, melt butter and saute onion, celery, and whites of scallions
2
Cook briefly then add flour and stir for approximately 5 minutes
3
Add sherry, stir together, then add cream and milk and whisk until smooth
4
Allow to simmer for about 15 to 20 minutes
5
Add salt, pepper, hot sauce and oysters
6
Bring to a slight simmer
7
Remove from heat and stir in parsley and scallion tops
8
Serve the soup topped with a dollop of whole butter