Baked Oyster Soup
|Half and half/3 cups milk and 3 cups light cream, combined||6 Cup (96 tbs)|
|Celery||1 Large, diced|
|Salted soda crackers||12 , crushed|
|Oysters||3 Dozen, shucked (Reserve Liquor)|
Preheat oven to 350°.
Put half and half in a large saucepan and heat to just under boiling point.
Reduce heat to a simmer and add the butter, celery, crushed crackers and seasonings.
Drop in the oysters and add their liquor, strained through a triple fold of cheesecloth.
When liquid is just under the boiling point, pour soup into oven-proof tureen or large casserole.
Put in oven and bake until top is brown.
Then stir under.
Repeat the process 3 times until the soup is golden brown.
When stirring for the last time, add a light dusting of paprika.