Cream of Oyster Soup
Soups & Stews
Recipe courtesy of Rudy Lombard for Louisiana Kitchen & Culture
Serves 4
Ingredients:
Method:
Drain oysters, reserving liquor and oysters separately.
Melt butter in a 4-quart saucepan over medium heat; add flour and whisk well. Cook, whisking constantly, for 5 minutes or until roux is golden. Add onion and celery; cook 5 minutes, stirring often. Add reserved oyster liquor and half and half. Cover, reduce heat to low, and simmer 20 minutes. Add reserved oysters and parsley. Season with salt and pepper; stir well. Simmer 1 minute or until the edges of the oysters begin to curl.
Remove from heat and serve immediately with hot buttered French bread.
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Comments
OMG! I live in NC, no gulf
We have you covered. On our
james capparell
Site Admin
This was the most wonderful
Linda, we're glad you enjoyed
Best Regards,
Susan Ford, Publisher
Louisiana Kitchen & Culture