Ingredients: |
Ingredients: 5 Tbsp unsalted butter
1 pint canned oysters
¼ C flour
2 celery stalks, minced
1 medium onion, minced
1¾ C milk
¼ C cream
Splash of Tabasco
Salt
Pepper
½ C parsley or chives, minced
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Directions: |
Directions:Strain and reserve the oyster juice, rinse oysters. Put them in a bowl. Melt the butter in a pot over medium heat. Add the flour and stir to make a roux. Reduce the heat to medium-low and cook the mixture for a few minutes, stirring often. Add celery and onions: When the roux turns the color of coffee-with-cream, stir in the celery and onions. Increase the heat to medium and cook for 2-3 minutes, stirring frequently. Add the oyster juice and any juices the oysters in the bowl have released. The flour in the roux will absorb the liquid and turn into a paste. Slowly add the milk and cream, stirring to incorporate as you pour them in. Add a healthy splash or two of hot sauce, to taste. Heat the soup to steamy, but below a simmer, over low heat, cook for 15 minutes. (Do not let the soup boil!) If you are working with large oysters, you may want to chop them into bite-sized pieces. Add the oysters and cook for another 2 minutes, or until the edges of the oysters just begin to curl. If you want the stew to be more like a smooth soup, purée until smooth. Add salt and freshly ground black pepper to taste. Garnish with fresh chopped parsley to serve.
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