Cream of Louisiana Oyster and Fleur-de-Lis Soup
Chef John Folse & Company is the parent company of several food related industries. From custom food manufacturing to a fine dining and bed breakfast, Chef John Folse & Company encompasses many...
Keywords
- Chef John Folse
- Cajun Food
- Ship Cajun Food
- Precooked Cajun Food
- Cajun
- Creole
- Manufacturing
- Louisiana
- Food
- Lafitte's Landing Restaurant
- Bittersweet Plantation
- White Oak Plantation
- cookbooks
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.jfolse.com.
Cooking tools:
- China cap
- Saucepan
- Stove
- Whisk
- Spoon
- Chef's knife
- Cutting board
Ingredients
- 1 quart P&J oysters w/liquid
- ¼ pound butter
- 1 cup minced onions
- 1 cup minced celery
- ¼ cup minced green bell pepper
- 1 tbsp minced garlic
- ¾ cup flour
- 1 quart chicken stock
- 1 quart heavy cream
- 2 (8-ounce) rounds Bittersweet Plantation Dairy Fleur-de-Lis fromage triple cream
- ¼ cup minced red bell pepper
- salt
- pepper
- ¼ cup chopped parsley
- ¼ cup sliced green onions
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
French Onion Soup
jfolse.com
Sweet Corn and Shrimp Soup
jfolse.com
Steak and Oyster Pie
jfolse.com
Ruth Fertel's Plaquemines Parish Oyster Dressing
jfolse.com
Louisiana Fig and Frozen Yogurt Ice Cream
jfolse.com
Louisiana Fig Ice Cream
jfolse.com
Louisiana Fig Ice Cream
jfolse.com
Soup De Five Bean Award
jfolse.com