Print Recipe

Christmas Oyster Soup

Christmas Oyster Soup

Ingredients:

  • 2 Carrots; medium, peeled & grated in long, thin shreds
  • 1/2 c Celery; finely diced
  • 1/4 c Butter; melted
  • 4 c Milk; or 1/2 milk, 1/2 cream
  • 4 c Oysters
  • salt and pepper to taste

Directions:

  1. Peel and grate in long thin shreds, the carrots and add finely diced celery.
  2. Melt butter in saucepan and add the vegetables. Stir.
  3. Cover and simmer over very low heat for 20 minutes, without browning the vegetables.
  4. Add milk (or use 1/2 milk, 1/2 cream); bring to a boil.
  5. Heat oysters in enameled cast iron pan over medium heat; do not boil.
  6. Pour into milk and serve.
  7. Use salt and pepper to taste.

The soup should be served as soon as ready, otherwise it tend to curdle. The milk and vegetables can be be prepared ahead of time and the oysters heated and served at the last minute.

To quote Mme. Benoit, "This traditional Quebec dish is still very much alive. My grandmother's recipe is, as far as I am concerned, the best there is." 

Source: My Grandmother's Kitchen by Mme. Benoit

Canadian Recipes



Links

Contact

We are based in Louisiana

Website is open 24/7

About Us

We provide Cajun recipes, and other recipes from around the world. We aren't all Cajun anymore.


Cajun Cooking Recipes © | All Rights Reserved

Design by RTBWizards.com