Sunday, January 11, 2015

New Orleans Oyster Soup


  • Pint of fresh water 
  • A quart of oysters
  • Pinch of parsley
  • Butter
  • Flour
  • Pinch of salt and pepper


  1. Make “a brown” [a roux];  putting a lump of butter or lard into a saucepan
  2. Adding flour, and stirring until it becomes a rich brown, but is not burned
  3. Add to your brown, salt and pepper
  4. Take a quart of oysters, separate them from their water
  5. Add a pint of fresh water to your brown
  6. Then put in the oyster water
  7. Let it simmer slowly for half an hour
  8. Then put in a little parsley
  9. Add your oysters a quarter of an hour before serving
  10. A few minutes before serving, cayenne pepper or green onions can be added to taste
—Josephine Nicaud, New Orleans

 Prepared by Khallum Hall
January 11, 2015

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