Oyster Soup

* Exported from MasterCook *

OYSTER SOUP

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups Oysters
Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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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