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Categories:
butter heart of celery onion milk heavy cream Worcestershire sauce Tabasco sauce paprika salt freshly ground pepper oysters parsley
Viewed: 13 - Published at: 9 years agoIngredients
- 6 tablespoons butter
- 1/2 cup finely chopped heart of celery
- 1/2 cup finely chopped onion
- 4 cups milk
- 4 cups heavy cream
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon Tabasco sauce
- 1/4 teaspoon paprika
- Salt to taste if desired
- Freshly ground pepper to taste
- 2 quarts shucked oysters with their natural liquor
- 1/4 cup finely chopped parsley
Method
- Heat butter in saucepan and add celery and onion.
- Cook, stirring, without browning, about 5 minutes.
- Add milk and cream and bring to the simmer.
- Add Worcestershire and Tabasco sauce, paprika, salt and pepper.
- Add oysters with their liquor and let simmer about three minutes or until oysters start to curl.
- Do not overcook or oysters will toughen.
- Serve in heated soup bowls with equal portions of parsley sprinkled on top.
