No Spam Recipes

Oyster Soup

A dish that starts with oysters and finishes with milk.

Soups With Fish Stock

contains glutencontains dairy

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 quart oysters
  • 4 cups milk
  • 1 slice onion
  • 2 stalks celery
  • 2 blades mace
  • Sprig of parsley
  • Bit of bay leaf
  • ⅓ cup butter
  • ⅓ cup flour
  • Salt and pepper
Make it lactose-friendly
  • 4 cups milk → lactose-free milk, oat milk, or almond milk
  • ⅓ cup butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. 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 cheese-cloth, 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.

Make it yours (1 variations)

Edition Primary Gutenberg

Each swap is its own machine-generated variation — tap one to view that exact recipe.

Nutrition (estimated, per serving)
Calories293
Protein9.8 g
Fat19.0 g
Carbs22.8 g
Fiber2.6 g
Sodium120 mg

Source

The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States