Oyster soup
Prep Time
Cooking Mode
60 mL (¼ cup) cup butter
125 mL (½ cup) cup green onions
30 mL (2 tbsp.) tbsp all purpose flour
500 mL (2 cups) cup cooking cream 15% M.F.
250 mL (1 cup) cup white wine
To taste sauce
24 oysters
45 mL (3 tbsp.) tbsp chopped fresh parsley
To taste salt and freshly ground pepper
60 mL (¼ cup) cup butter
125 mL (½ cup) cup green onions
30 mL (2 tbsp.) tbsp all purpose flour
500 mL (2 cups) cup cooking cream 15% M.F.
250 mL (1 cup) cup white wine
To taste sauce
24 oysters
45 mL (3 tbsp.) tbsp chopped fresh parsley
To taste salt and freshly ground pepper
Directions
1Melt butter in a large saucepan over medium heat. Add green onions and cook for 3 minutes, stirring frequently.
2Add flour and cook for 1 minute, stirring constantly. Slowly add cream, stirring until smooth. Bring to a boil.
3Incorporate the wine and Tabasco® sauce and mix well.
4Add oysters and parsley, reduce heat to low, and continue cooking for 5 to 10 minutes without boiling. Season to taste.
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Personal Note
Personal Note