 | | Directions |
- Drain oysters, reserving their liquid.
- Boil the liquid, chicken stock or wine, shallots and celery in a saucepan until the liquid is reduced to approximately 1/2 cup.
- Add 1 1/2 cup cream (or milk and cream).
- Simmer for 5 minutes.
- Whisk egg yolk and remaining 1/4 cup of cream in medium bowl.
- Whisk in 1 cup of the hot soup to this.
- Then slowly add this egg mixture back into the hot soup.
- Bring to a boil and reduce heat to simmer.
- Add oysters, salt, pepper, Old Bay Seasoning and lemon juice.
- Cook until oysters edges start to curl. Do not boil at this point.
- Serve in soup bowls and garnish with croutons.
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Container: 1 1/2 quart sacuepan or soup pot
Servings: 4
|  | | Ingredients | | - | | 1 quart fresh oysters with liquid |
| - | | 1/2 cup chicken stock or white wine |
| - | | 2 tablespoons shallots, finely chopped |
| - | | 2 teaspoons celery, finely chopped |
| - | | 1 3/4 cups heavy cream or 1 cup milk and 3/4 cup cream |
| - | | 2 egg yolks |
| - | | salt and pepper to taste |
| - | | 1 teaspoon Old Bay Seasoning |
| - | | 1 tablespoon lemon juice |
| - | | seasoned croutons to garnish |
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