 | | Directions | SOUP:- Cook bacon, celery and onion in dutch oven along with 2 tablespoons olive oil over medium heat until onion and celery are tender; approximately 14 minutes.
- Add oysters with their juice.
- Whisk together flour with clam juice in a small bowl. Whisk into soup. Bring to simmer over medium heat. Simmer until oyster edges begin to curl; approximately 1-2 minutes.
- Reduce heat to medium low, add half-n-half and the four remaining seasonings. Cook until heated through, stirring occasionally. DO NOT BOIL.
- Serve warm with rosemary croutons.
CROUTONS:- Melt butter in nonstick skillet.
- Add garlic, rosemary, salt and pepper. Stir to combine.
- Add bread cubes, toss to combine and coat.
- Cook over medium heat, stirring occasionally until bread is nicely toasted; approximately 15 minutes.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Container: dutch oven, large skillet
Servings: 10
Serving Size: 1 cup
|  | | Ingredients | | - | | SOUP: |
| - | | 2 bacon - sliced or diced |
| - | | 1 cup celery - finely chopped |
| - | | 1 cup onion - finely diced onion |
| - | | 2 pints oysters - undrained |
| - | | 2 tablespoons flour |
| - | | 2 (8oz.) clam juice |
| - | | 3 cups half-n-half |
| - | | 1 teaspoon salt |
| - | | 1/2 teaspoon pepper |
| - | | 1 tablespoon thyme - fresh, chopped |
| - | | 2 tablespoons parsley - fresh, chopped |
| - | | CROUTONS: |
| - | | 1/3 cup butter or margarine |
| - | | 2 garlic cloves, minced |
| - | | 1 tablespoon rosemary - fresh, chopped |
| - | | 1/4 teaspoon salt |
| - | | 1/4 teaspoon pepper |
| - | | 4 cups French bread cut into 1 |
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