Jet blast oyster soup

Yield: 1 servings

Measure Ingredient
1 cup butter
48 eaches oysters, fresh-shuck, large
2 cups celery, finely chopped
12 cups oyster liquor + water
1¼ cup flour
2 teaspoons salt
2 tablespoons garlic, finely chopped
1 teaspoon pepper, white
3 eaches bay leaves
2 tablespoons parsley

Melt butter over medium heat in a heavy six-qt saucepan, then saute celery and onions until tender. Gradually stir in flour and cook five minutes, stirring constantly over low heat. Add remaining ingredients and simmer 20 minutes. Remove the pan from heat and take out bay leaves, discard. Serve immediately. Source: Beach Cab Co's JET BLAST for January 88. Recipe date: 01/16/88

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