Christmas Eve Oyster Soup
Source of Recipe
Aunt Saunny
2 Tbsp. flour
1 1/2 tsp. salt
1/8 tsp. pepper
2 Tbsp. cold water
1 pint Oysters
1 quart milk
1/4 cup butter or margarine
Combine the flour, salt, pepper and water; stir to a smooth paste. Put Oysters liquor and all into a 1 quart saucepan. Stir the paste into the Oysters and continue stirring until it boils. Let simmer over low heat until Oyster edges curl.
Scald the milk in a 2 quart pan. Pour Oysters into the scalded milk, catching Oysters on a spoon to prevent splashing. Stir. Remove pan from heat and let stand at least 15 minutes. Add butter or margarine. Letting it stand a while improves the flavor.
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