Oyster Soup

* Exported from MasterCook *

Oyster Soup

Recipe By : The Fannie Farmer Cookbook Twelfth Edition
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Soups & Stews
Theme Week

Amount Measure Ingredient -- Preparation Method
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Ingredients
4 cups milk
1 small onion sliced
2 stalks celery with leaves
1/4 teaspoon nutmeg
2 parsley sprigs
1 Small piece bay leaf
2 cups shucked or canned oysters and their juice
3 tablespoons butter
3 tablespoons flour
Salt
1 Pinch cayenne pepper

Directions:
Put the milk, onion, celery, nutmeg, parsley, and bay leaf in a pot,
together with any oyster juice. Simmer for 15 minutes, then strain.
Add the oysters and simmer for 10 minutes more. Melt the butter in a
small pan, stir in the flour, and cook, stirring, for 3 minutes. Slowly
add about 1 cup of the oyster mixture, stirring constantly, and cook
until smooth and thick. Stir the thickened mixture into the remaining
milk and oyster soup. Add salt to taste and the cayenne pepper and stir
until smooth. Serve hot.




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NOTES : Source: The Fannie Farmer Cookbook Twelfth Edition
Revised by Marion Cunningham with Jeri Laber
Alfred A. Knopf New York, 1980
ISBN 0-394-40650-8