Cream of Oyster Soup | Louisiana Kitchen & Culture
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Cream of Oyster Soup Recipe courtesy of Rudy Lombard for Louisiana Kitchen & Culture Serves 4 Drain oysters, reserving liquor and oysters separately.
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Ingredients
- 1 pint Gulf oysters
- 1 stick unsalted butter
- 4 tablespoons flour
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 3 cups half and half
- 2 teaspoons fresh chopped parsley (1 teaspoon dried)
- salt
- pepper
- hot buttered French bread
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Cream of Oyster Soup | Louisiana Kitchen & Culture
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Cream of Oyster Soup | Louisiana Kitchen & Culture
louisiana.kitchenandculture.com