New Orleans Oyster Soup

Ingredients

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

Directions

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

Source - Cooking in Old Creole Days

 Prepared by Khallum Hall

Louisiana Anthology

January 11, 2015