Reference > Farmer's Cookbook > SOUPS > Oyster Soup
  Scallop Stew French Oyster Soup  

Oyster Soup

1 quart oysters
Sprig of parsley
4 cups milk
Bit of bay leaf
1 slice onion
1/3 cup butter
2 stalks celery
1/3 cup flour
2 blades mace
Salt and pepper

Clean and pick over oysters as for Oyster Stew; reserve liquor, add oysters slightly chopped, heat slowly to boiling-point, and let simmer twenty minutes. Strain through cheesecloth, reheat liquor, and thicken with butter and flour cooked together. Scald milk with onion, celery, mace, parsley, and bay leaf; remove seasonings, and add to oyster liquor. Season with salt and pepper.

  Scallop Stew French Oyster Soup  

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