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Oyster Soup
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4 doz. fresh oysters, drained, reserve juice
2 sprigs parsley, chopped fine
5 green onions, chopped
1 tsp. sugar
1 qt. whole milk
3 Tbls. butter
salt and pepper to taste
1/8 tsp. garlic powder
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Drain oysters in a colander (reserve juice), refrigerate until ready to use. Sauté green onions in butter until tender. Add oyster juice, simmer for 15 minutes. Next add the oysters and simmer until edges begin to curl. Last; add milk (do not allow to boil). After milk has scalded, add parsley.
View more seafood recipes at Chesapeake Bay Cooking
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| Recipe Origin: United States |
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Submitted by: |
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Sandra Battle
Maryland
United States |
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| This recipe has been viewed 7570 times. |
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