Ingredients
- 4 tablespoons (1/2 stick) plus 2 tablespoons butter
- 2 tablespoons flour
- 1 cup chopped onions
- 1/2 cup chopped celery
- 2 cups milk
- 2 dozen oysters, shucked, drained and reserve liquid
- Salt and cayenne
- Fresh black pepper
- 1 tablespoon chopped garlic
- 1/4 cup chopped finely chopped parsley
Directions
In a large saute pan, melt the 4 tablespoons butter. Stir in the flour, stirring constantly and cook for 3 to 4 minutes. Add the onions and celery and cook for 2 minutes. Stir in the milk and oyster liquid. Season the mixture with salt, cayenne and black pepper. Bring the liquid up to a simmer. Simmer the liquid for 3 to 4 minutes. Add the oysters, garlic and parsley. Bring the liquid back up to a simmer and cook for 3 to 4 minutes, or until the oysters curl. Stir in the remaining 2 tablespoons butter and remove from the heat. Ladle the soup into the terrine
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By shellygloo
Toledo, OH
on February 01, 2013
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Absolutely wonderful. Only recipe I will use from now on. However, I made one change. I think the written instructions were incorrect regarding cooking the onions and celery. I highly suggest that you add the half stick of butter to the pan, and the onions and celery and cook them until they're soft. Then add the flour and cook for 3-4 minutes as stated. They you can follow the recipe as written. YUM! Creamy & delightful.
By crgeppi
Baltimore, MD
on December 27, 2012
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Very good stew, indeed. I made a few changes -- fried up 6strips of bacon, added 1/4 c butter w the bacon grease. Added a jar of clam juice to give it a more briny flavor. One med potato cut into very small dice to help with thickening and making the soup "more substantial". Two chicken cubes. Topped with crumbled bacon. Made a double recipe for my dad and b.friend. We ate the entire double batch! Oh, I cooked the celery and onion in the fat til slightly tender. Added the potato, juice, and oyster liquor and cooked til pots soft and liquid slightly reduced.
By tennesseesand_7...
Apalachicola, FL
on May 12, 2012
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Very easy to make and I liked the slight crunch of the onions & celery; however, I thought it to be too thick and added a little more milk & about a cup of chicken broth...Still a great recipe which I will make again. Serve with hot sauce - preferably Crystal.
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