Print
Yield:
4 main-course servings
Level:
Easy

Ingredients

  • 4 tablespoons (1/2 stick) plus 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • 2 cups milk
  • 2 dozen oysters, shucked, drained and reserve liquid
  • Salt and cayenne
  • Fresh black pepper
  • 1 tablespoon chopped garlic
  • 1/4 cup chopped finely chopped parsley

Directions

In a large saute pan, melt the 4 tablespoons butter. Stir in the flour, stirring constantly and cook for 3 to 4 minutes. Add the onions and celery and cook for 2 minutes. Stir in the milk and oyster liquid. Season the mixture with salt, cayenne and black pepper. Bring the liquid up to a simmer. Simmer the liquid for 3 to 4 minutes. Add the oysters, garlic and parsley. Bring the liquid back up to a simmer and cook for 3 to 4 minutes, or until the oysters curl. Stir in the remaining 2 tablespoons butter and remove from the heat. Ladle the soup into the terrine.

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