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Oyster Cheese Soup

chef.tim.lee's picture
  Fresh oysters 12 Ounce
  Chopped carrots 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Chicken broth 3 1⁄2 Cup (56 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Butter 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄2 Cup (8 tbs)
  Milk 4 Cup (64 tbs)
  Sharp cheddar cheese 4 Ounce
  Pepper 1 Teaspoon

Drain oysters, reserving 1/2 cup liquid.
Coarsely chop oysters; set aside.
Combine carrots, celery, chicken broth, and reserved oyster liquid in a large saucepan.
Bring mixture to a boil; reduce heat and simmer about 5 minutes or until vegetables are crisp-tender.
Saute onion in butter in a Dutch oven until tender.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until thickened.
Stir in broth mixture, cheese, and pepper; stir over low heat until cheese melts.
Add oysters, and simmer 5 to 8 minutes or until edges of oysters curl.

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