Oyster Soup, Amsterdam Style
A dish that gets its character from oysters and butter.
contains glutencontains dairy
Ingredients
US
Metric
- 1 quart oysters
- Water
- 3 tablespoons butter
- 3½ tablespoons flour
- ½ teaspoon salt
- Paprika
- Celery salt
- 1 cup cream
Make it lactose-friendly
- 3 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
- 1 cup cream → lactose-free cream or coconut cream
Steps
- Clean, pick over, chop, and parboil oysters; drain and add to liquor enough water to make one quart liquid. Brown butter, add flour, and pour on gradually, while stirring constantly, oyster liquor. Let simmer one-half hour. Season with salt, paprika, and celery salt, and just before serving add cream.
Nutrition (estimated, per serving)
| Calories | 493 |
|---|---|
| Protein | 10.8 g |
| Fat | 41.0 g |
| Carbs | 25.3 g |
| Fiber | 4.3 g |
| Sodium | 710 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States