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The Oyster Soup recipe is one of the quality recipes that comes with Cook'n; from the Soups chapter.
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In a 3-quart saucepan, melt the butter and cook the onion, celery, and garlic over medium-low heat, covered, stirring frequently, until the vegetables are softened, about 5 minutes. Add the broth, salt, and red pepper. Bring to a boil. Cover, reduce heat and simmer 8 minutes. Add the cream and
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Fresh parsley tastes much better than dried parsley. If the oysters are bigger than a small bite-size, cut them up before adding them to the soup. Use the smallest oysters you can find.
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3 dozen oysters 2 litres fish stock 1 Strip thinly peeled lemon rind 1 blade mace salt to taste 1/4 cup butter 1/2 cup plain flour 2 1/2 cups milk or 2/3 cup cream Cayenne to taste 1 Squeeze lemon juice 1 teaspoon anchovy sauce Beard or trim the oysters. Put beards into stock with lemon rind, mace
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A recipe for Oyster Soup - - Ingredients -
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Oyster Soup (serves 4) Ingredients 1 small onion, diced 1/4 bell pepper, diced 2 stalks celery, finely diced 2 tablespoons butter 2 tablespoons margarine 3 dozen oysters with juice 1 tablespoon minced green onion tops 2 tablespoons minced parsley 1 quart milk, scalded salt and pepper to taste
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Oyster Soup Recipe