- Level: Easy
- Yield: 4 main-course servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 511
- Total Fat
- 28 g
- Saturated Fat
- 15 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 34 g
- Cholesterol
- 208 mg
- Sodium
- 1180 mg
- Level: Easy
- Yield: 4 main-course servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 511
- Total Fat
- 28 g
- Saturated Fat
- 15 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 2 g
- Sugar
- 8 g
- Protein
- 34 g
- Cholesterol
- 208 mg
- Sodium
- 1180 mg
Ingredients
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.
