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Recipe Category: Seafood
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Ingredients
- Serving Size : 4
- 2 medium carrots – peeled and grated in l
- 1/2 cup celery – finely diced
- 1/4 cup butter – melted
- 4 cups milk – or 1/2 milk
- 4 cups oysters
- salt and pepper – to taste
Method
- Peel and grate in long thin shreds, the carrots and add finely diced celery.
- Melt butter in saucepan and add the vegetables.
- Stir.
- Cover and simmer over very low heat for 20 minutes, without browning the vegetables.
- Add milk (or use 1/2 milk, 1/2 cream); bring to a boil.
- Heat oysters in enameled cast iron pan over medium heat; do not boil.
- Pour into milk and serve.
- Use salt and pepper to taste.
- The soup should be served as soon as ready, otherwise it tend to curdle.
- The milk and vegetables can be prepared ahead of time and the oysters heated and served at the last minute.
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