Oyster Soup

img_1985I have always loved oysters and seriously believe in the R month tale. Yes, oyster do taste better during the months that have an R in them. We never buy oysters in the summer. Also loved this recipe will add to my favorites.

Prep Time:  20 minutes   Cook Time: 35 minutes    Yield: 2 serving    Difficulty: easy


1/2 pint of oysters
1 stick of butter
2 tablespoons of all purpose flour
1 small onion,finely chopped
1 finely chopped celery stalk
4 small white potatoes chopped
2 cups of half and half
Dried chopped parsley
Salt and pepper


Melt butter in a saucepan and add flour then whisk until sauce (roux) is golden brown remove from heat. In a separate skillet add cooking oil then potatoes, celery and onions and cook until soften then mix  ingredients into roux  adding oyster liquor and half and half. Cover and simmer for 20 minutes.Combine oysters and parsley and allow oyster to simmer until edges curl then season for taste.

Recipe from Rudy Lombard for Louisiana Kitchen & Culture.

Thanks for stopping by.



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