Thursday, July 15, 2010

Oyster Soup

So I'd said something about being veggie for about a month, right? Well, that was before a dear friend gave me a copy of M.F.K. Fisher's "Art of Eating". One chapter is called "Consider the Oyster", which left me drooling for big, fat, fresh ones. So as soon as I got some money, I went to the store and bought a dozen for six bucks (an absolute steal, since a few years ago they were $1.50 each). I brought them home, and made the soup below. I'd forgotten that my roommate hates oysters, so she ended up with something else for dinner--and there was more for myself and my husband.

Oyster Soup

1/4 cup butter

2 tablespoons flour

4 cups milk

one dozen oysters

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic flakes

1 tablespoon onion flakes

Shell the oysters over a bowl to catch the juices. Take a few of the smallest oysters and chop them up. Set the oysters and juice aside. Melt the butter and stir in the flour to make a roux. Add the milk slowly, then the garlic and onion. and stir constantly over medium heat until the mixture thickens slightly. Add the oysters, turn off the heat, and call everyone to dinner (by the time they're seated and ready to go, the oysters will be done. Otherwise, wait ten minutes.)Serve, if you can, with French bread and white wine, or throw some potatoes in after the milk is hot, cook them for 10 minutes, and drink the wine anyway.

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