Jet blast oyster soup
1 servings
Ingredients
| Quantity | 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 |
Directions
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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