Oyster Soup
A dish made with select oysters and scalded milk.
contains dairy
Ingredients
US
Metric
- 1 quart select oysters
- 4 cups scalded milk
- 1 stalk celery broken in pieces
- 1/4 cup butter
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
Make it lactose-friendly
- 4 cups scalded milk → lactose-free milk, oat milk, or almond milk
- 1/4 cup butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- PROCESS: Place oysters in a colander; pour over one cup cold water. Take up each oyster with the fingers to remove bits of shells, reserve the liquor. Heat to boiling point and strain through double cheese cloth, set aside. Scald milk with celery, remove celery and add strained oyster liquor to milk. Plump oysters in their own liquor, take up with a perforated skimmer and lay over butter and seasonings, place in a hot soup tureen. Strain liquor into milk mixture and pour the latter over oysters. Serve at once with crisp, hot oyster crackers.
This is a variation — Gutenberg edition. Base recipe: Oyster Soup →
Make it yours
Edition
Primary
Gutenberg
Nutrition (estimated, per serving)
| Calories | 337 |
|---|---|
| Protein | 10.6 g |
| Fat | 26.0 g |
| Carbs | 16.3 g |
| Fiber | 0.4 g |
| Sodium | 749 mg |
Source
Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States