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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Yummy first course for a dinner party. We traditionally serve this on Christmas eve. Ingredients:
1 quart oyster |
1/4 cup diced onion |
1/4 cup diced celery |
1/4 cup diced carrot |
1 1/2 cups chicken broth |
2 bay leaves |
1/2 cup dry white wine |
1/4 cup butter |
1/4 cup flour |
3 cups cream |
1 pinch salt |
1/4 cup dry sherry |
chopped fresh parsley |
Directions:
1. Drain oysters and reserve the juice.
2. Examine oysters and pick out any bits of shell.
3. Return oysters to the juice and heat just until the edges curl.
4. Drain the juice into a saucepan.
5. Chop coarsely and set aside.
6. Add the next 5 ingredients to the saucepan and simmer 15-20 minutes until the veggies are softened.
7. Strain the mixture into the top part of a double boiler, pressing most of the veg mixture through strainer.
8. Add the wine to the mixture and heat to a boil.
9. Cream the butter and flour together to make a roux and whisk into the broth.
10. Cook until smooth and thickened.
11. Add oysters, cream and seasonings.
12. Just before serving add sherry and parsley.
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