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Oyster soup
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| Artist: |
_ |
| Categories: |
Exotic, Seafood, Soups & Stews |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 1
| pinch | Oysters, including the liqu | | | -or, drained, reserving | | | Reserving the liquor | | 2
| tbsp | Celery, minced | | 1
| tbsp | Scallion, white part only | | | -minced | | 1 1/2
| tbsp | Unsalted butter | | 1 1/2
| tbsp | All-purpose flour | | 1 1/2
| cup | Milk | | 1/2
| cup | Whipping cream | | 1/8
| tsp | Salt, plus additional to ta | | | -ste | | | Nutmeg, freshly grated to t | | | -aste | | | Toast points, as an accompa | | | -niment |
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Procedures:
| 1 | 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. | | 2 | 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. | | 3 | 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. | | 4 | 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. | | 5 | Strain the milk mixture through a sieve into the oyster mixture, stirring, and remove the pan from the heat. | | 6 | Stir in the additional salt and divide the soup between 2 heated bowls. | | 7 | Sprinkle the soup with the nutmeg and serve it with the toast points. | | 8 | Serves Gourmet, december, 1987. |
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