Oyster Soup
A dish that starts with oysters and finishes with milk.
contains glutencontains dairy
Ingredients
US
Metric
- 950 ml oysters
- 950 ml milk
- 1 slice onion
- 2 stalks celery
- 2 blades mace
- Sprig of parsley
- Bit of bay leaf
- 80 ml butter
- 80 ml flour
- Salt and pepper
Make it lactose-friendly
- 4 cups milk → lactose-free milk, oat milk, or almond milk
- ⅓ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Clean the oysters and pick them over, removing any bits of shell. Reserve the liquor.
- Chop the oysters slightly and add them to the reserved liquor.
- Heat slowly to boiling point, then simmer for twenty minutes.
- Strain through cheesecloth and return the liquor to the pot to reheat.
- Cook the butter and flour together in a separate pan. Stir into the hot oyster liquor to thicken it.
- Scald the milk with the onion, celery, mace, parsley, and bay leaf.
- Remove the seasonings from the milk with a strainer or slotted spoon.
- Add the scalded milk to the thickened oyster liquor.
- Season with salt and pepper.
Make it yours
Edition
Primary
Gutenberg
Nutrition (estimated, per serving)
| Calories | 293 |
|---|---|
| Protein | 9.8 g |
| Fat | 19.0 g |
| Carbs | 22.8 g |
| Fiber | 2.6 g |
| Sodium | 120 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States