Tuesday, October 15, 2013

Cream of Oyster Soup




Here's another great winter favorite Soup at our house, its so easy and really creamy rich. I have included my recipe for making white sauce below too.


1 pint oysters
1/2 cup cold water
1 cup thin White Sauce
Salt & pepper to taste

How to Make it:
Put oysters in strainer over saucepan; pour cold water over oysters.
Keep water and oyster liquor. remove any bits of shell. Add oysters
to liquid; heat slowly to the boiling point and cook until oysters are
plump and edges curl (3 to 5 minutes.) Add to White Sauce, season,
stir until smooth. Serve with crackers.

white sauces

What You Need
Heavy saucepan
2 tbsp butter
2 tbsp flour
1/4 tsp salt
1 cup milk

In a small, heavy saucepan, melt 2 tablespoons of butter over low heat.
Blend 2 tablespoons of flour into the melted butter.
Add 1/4 teaspoon of salt.
Cook over low heat, stirring, for 4 to 5 minutes. Cooking for this length of time will 
minimize 'flour' taste.
Slowly add 1 cup of milk, stirring constantly.
Continue cooking slowly until smooth and thickened.

For thin white sauce, follow the instructions above, but use 1 tablespoon of butter 
and 1 tablespoon of flour. Thin white sauce is used in cream soups.

For thick white sauce, follow the instructions above, but use 3 tablespoons of butter 
and 3 tablespoons of flour. Thick white sauce is used in souffl├ęs.

For heavy white sauce, follow the instructions above, but use 4 tablespoons of butter 
and 4 tablespoons of flour. Heavy white sauce is used as a binder for croquettes.

Tips:
To make the standard B├ęchamel, after adding the milk to the medium white sauce recipe 
add 1 small onion studded with 3 cloves, a bay leaf, and a grating of nutmeg.
Light stock, cream, or a combination may be used in place of the milk.
Add more flavor by seasoning with celery salt, nutmeg, a teaspoon of lemon juice, 
onion juice, or sherry, or a few tablespoons of chopped chives or parsley .


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