Oyster soup

 
                                OYSTER SOUP
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Soups                            Oysters
                 Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       pn           Oysters -- including the liqu
                         -or, drained, reserving
                         Reserving the liquor
    2       tb           Celery -- minced
    1       tb           Scallion -- white part only,
                         -minced
    1 1/2   tb           Unsalted butter
    1 1/2   tb           All-purpose flour
    1 1/2   c            Milk
      1/2   c            Whipping cream
      1/8   ts           Salt -- plus additional to
                         ta
                         -ste
                         Nutmeg -- freshly grated to t
                         -aste
                         Toast points -- as an accompa
                         -niment
 
   Fat grams    per serving:              Approx. Cook
   Time: :45
       Strain the oyster liquor through a sieve lined
   with a double thickness of rinsed and squeezed
   cheesecloth and set over a bowl and reserve it. In a
   small heavy saucepan, cook the celery and the scallion
   in the butter over moderately low heat, stirring,
   until they are softened; add the flour and cook the
   mixture over low heat, stirring, for 5 minutes. Add
   the milk and the cream in a stream and 1/8 teaspoon of
   the salt, stirring, and simmer it gently, stirring,
   for 5 minutes. In a saucepan, heat the oysters in the
   reserved liquor over low heat for 3 to 5 minutes, or
   until the edges of the oysters are curled and firm.
   Strain the milk mixture through a sieve into the
   oyster mixture, stirring, and remove the pan from the
   heat. Stir in the additional salt and divide the soup
   between 2 heated bowls. Sprinkle the soup with the
   nutmeg and serve it with the toast points. Serves 2.
   Gourmet, December, 1987.
  
 
 
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