Oyster Soup À La New Orleans

Oxmoor House
about 10 cups


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1 1/2 teaspoons vegetable oil
1 1/2 teaspoons butter or margarine
1 tablespoon flour
1 1/2 cups finely chopped celery
3 green onions, chopped
2 (12-ounce) containers fresh select oysters, undrained
3 cups boiling water
1 cup milk, scalded
3/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons finely chopped fresh parsley


Combine oil and butter in a large Dutch oven; cook over low heat, stirring until butter melts. Add flour, stirring until smooth. Cook over low heat 1 minute, stirring constantly.

Add celery and onion to Dutch oven; cook 10 minutes or until vegetables are tender. Stir in oysters and liquid; cook an additional 10 minutes. Gradually add water; cook over medium heat 30 minutes. Stir in milk, salt, pepper, and parsley. Serve hot.

Created date

February 2010