Oyster Soup With Herbs
|Milk||5 Cup (80 tbs)|
|Finely rolled soda crackers||14 Cup (224 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Finely ground pepper||1 Dash|
|Shucked oysters with juice||1 Pint|
|Finely chopped fresh chives/Parsley||2 Tablespoon|
Scald the milk over low heat.
The milk is ready when it forms bubbles all around the side of the pot.
Add the cracker crumbs, salt, pepper, nutmeg, butter.
Drain the oysters.
Add the juice to the milk.
When the butter has melted, add the oysters to the milk.
Simmer the soup gently until the oysters plump up and begin to curl around the edges.
This will take about 3 minutes.
If the oysters are cooked too long they will be tough; however, the soup must be hot enough.
Serve immediately sprinkled with the chopped parsley or chives.
You may cut each oyster into 3-4 pieces if you like.