Oyster Stew
Ingredients
- 5 tablespoons unsalted butter
- 2dozen oysters oysters
- 1/4 cup flour
- 2 ribs celery
- 1 medium white onion
- 1 3/4 cups milk
- 1/4 cup cream
- Splash hot sauce
- Salt
- Freshly ground black pepper
- 1/2 cup fresh parsley,
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Instructions
- Strain the oyster juice through a fine-meshed sieve into a bowl to remove any grit. Reserve the juices.,Rinse the oysters well, under cold water. Put them in a bowl.
- In a large pot, melt the butter over medium heat. Add the flour and stir to make a roux. Reduce the heat to medium-low and cook the mixture for a few minutes, stirring often.
- When the roux turns the color of coffee with cream, stir in the celery and onions. Increase the heat to medium and cook for 2 to 3 minutes, stirring frequently.
- Add the oyster juice and any juices the oysters have released into the bowl. The flour in the roux will absorb the liquid and turn into a paste. Slowly add the milk and cream (if using), stirring to incorporate as you pour. Add a healthy splash or two of hot sauce, to taste.
- Heat the soup to steamy, but below a simmer, over low heat. Cook for 15 minutes. (Do not let the soup boil!)
- If you are working with large oysters, you may want to chop them into bite-sized pieces. Add the oysters and cook for another 2 minutes, or until the edges of the oysters just begin to curl.,If you want the stew to be more like a smooth soup, purée until smooth.
- Add salt and freshly ground black pepper to taste. Dole out into individual soup bowls. Garnish with fresh chopped parsley to serve.,Did you love the recipe? Give us some stars and leave a comment below!
Source
Original recipe: View Original