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Oyster Soup My Own




Source of Recipe


My Cookbook



Put 1 stick of oleo in large pan and turn it on low to melt slowly. Take 1 qt. of standard oysters and drain off the juice, save this juice as you will want it in the soup, clean out oysters by running hand thru to see if there is little rocks in them. Add the oysters to the melted oleo and turn heat up. Take 1 rib of celery and 1 small carrot and chop as fine as you can in a chopper or food processer and add this to the oleo and oysters. Cook until the oysters curl and veg. are tender. Add the juice and 1 gallon of 2% milk, 1 tsp. sea salt and pepper as much as you want. Bring the mixture up to almost a boil and then turn down and simmer for 2 or 3 hours. Sometimes I add 1 tbs. of chicken boullion. This will serve about 10 poeple but left overs are better than the first day. My son says that we need 3 qts. of oysters but I don't think so but you can add as many as you want. Serve with cheese and crackers. Very good and easy....