Oyster Soup

Ingredients

• 2 quarts of oysters
• 3 quarts of water
• 3 onions
• 2 or 3 slices of lean ham
• salt and pepper
• 4 spoonfuls of flour
• 1 cup rich cream
• 2 egg yolks

Directions

1. Wash and drain 2 quarts of oysters.
2. Put them on fire with 3 quarts of water, 3 chopped onions, and 2 or 3 slices of ham.
3. Season with salt and pepper to taste.
4. Boil until it is reduced one half and then strain sieve.
5. Return liquid into the pot and add 1 quart fresh oysters.
6. Boil until they are sufficiently done.
7. Thicken soup with 4 spoonfuls of flour, 1 cup rich cream, and 2 egg yolks well beaten
8. Boil a few minutes after thickening is added and make sure it does not curdle or the flour lump up.
9. Serve with the last oysters that were put in.

Source — Cooking in Old Creole Days

Prepared by Tanner Frasier

Louisiana Anthology

July 11, 2017