Marshall's Dreamy Oyster Stew
Serves: 3
Ewell Douglas
1 January 1970
Based on User reviews:
47
Spice
51
Sweetness
50
Sourness
45
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3 tbsps
Extra-Virgin Olive Oil2 tsps
Garlic (minced)1 pinch
Salt1 cup
All-Purpose Flour2.5 cups
Skim MilkDirections:
1
Heat olive oil in a saucepan over medium heat
2
Add potato, onion, and garlic to the hot oil, reduce heat to medium-low, and bring the mixture to a simmer
3
Place a lid on the saucepan and cook the mixture at a simmer, stirring occasionally, until the onion and potato soften, 5 to 7 minutes
4
Season the potato mixture with salt and black pepper
5
Stir flour into the mixture to make a roux
6
Increase heat to medium and stir the mixture constantly to cook the flour, 3 to 4 minutes
7
Pour reserved oyster liquid into the potato mixture
8
Increase heat to medium-high
9
Slowly stream skim milk into the saucepan while stirring continually; cook and stir until the mixture begins to thicken and bubble, 5 to 7 minutes
10
Season again with salt and black pepper as needed
11
Reduce heat to medium-low
12
Add oysters to the saucepan; continue to cook and stir until the mixture is thick and the oysters are just cooked through, about 3 minutes
13
Turn off the heat and continue to stir until you are sure soup will not boil after covered
14
Cover and let stand 10 minutes for the flavors to blend