Arnaud's Oyster Soup
Source of Recipe
From "New Orleans Classic Brunches" by Kit Wohl
List of Ingredients
◦� 3 � cups water
◦� 2 dozen freshly shucked oysters, drained
◦� � cup chopped celery
◦� � cup chopped green onions
◦� � cup chopped onion
◦� 1 tablespoon butter, melted
◦� � teaspoon finely chopped garlic
◦� ⅛ teaspoon dried thyme
◦� ⅛ teaspoon ground red pepper
◦� 1 bay leaf
◦� � cup heavy cream
◦� 2 cups milk
◦� � cup butter
◦� � cup all-purpose flour
◦� 1 teaspoon salt
◦� � teaspoon ground white pepper
Recipe
Bring water to a boil in a medium saucepan. Add oysters and cook for 3 minutes. Remove oysters with a slotted spoon and reserve 3 cups of liquid. Set both aside. In a Dutch oven over medium heat, cook celery, green onions and onions in 1 tablespoon butter, stirring constantly until tender. Stir in 2 � cups reserved liquid, garlic, thyme, red pepper and bay leaf; bring to a boil. Stir in heavy cream, reduce heat and simmer for 5 minutes. Stir in milk and return to a simmer.
Melt � cup butter in a small saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly, about 3 minutes or until smooth (mixture should be very thick).
Gradually add flour mixture to milk mixture, stirring with a wire whisk until blended. Add oysters, salt and white pepper. Cook until thoroughly heated. Remove from heat, discard bay leaf and serve with toasted buttered French bread or crackers.
Serves 6
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