Thursday, October 20, 2011

Top Class Oyster Soup


the only thing makes this soup significantly different from oyster stew is it has fewer oyster per serving,
deference to the amount of food that will follow it.

3 cup half-and-half                                                1/2 teaspoons freshly ground black pepper
1cup heavy or whipping cream                               1/8 teaspoons ground cayenne (red) pepper
2 pints small shucked oysters, drained                     3 teaspoons butter
    and the liquor reserved                                        2 green onions (scallion), thinly sliced      
2 teaspoons salt                                                         including same of the green tops (1/4 cup)

combine the half -and-half, cream, reserved oyster liquor, salt, and pepper in a large heavy saucepan
place the pan over medium-low heat and cook until the mixture simmers.add the oyster and cook over
low heat just until the edges of the oysters curl do not allow the mixture to simmer after the oyster have
been added. remove from the heat and stir in the butter until it is melted ladle into shallow soup bowls
and garnish with the green onion.

Yield About 8 Cup to 10 Servings 

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