Oyster Soup, Amsterdam Style
A simple and flavorful oyster soup, perfect as a starter or light meal.
Ingredients
- 1 pint Fresh Oysters (Shucked, with their liquor. Original recipe calls for 1 quart, which is excessive for 4 servings.)
- 2 tablespoons Butter
- 2 tablespoons All-Purpose Flour
- 2 cups Milk
- 1 cup Heavy Cream
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
- 2 tablespoons Fresh Parsley (Chopped, for garnish)
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Instructions
- 1In a medium saucepan, melt the butter over medium heat.
- 2Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (a roux).
- 3Gradually whisk in the milk, ensuring no lumps form. Cook, stirring constantly, until the mixture thickens slightly (about 5 minutes).
- 4Stir in the oysters and their liquor. Season with salt and pepper. Heat gently until the oysters are just heated through (about 2-3 minutes). Do not boil.
- 5Stir in the heavy cream. Garnish with fresh parsley and serve immediately.
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