May 26, 2016


Potatoes - 2 (diced)
Carrot - 1 (finely chopped)
Celery stalks - 2 (chopped)
Milk - 6 cups
Onion - 1 tbsp(chopped)
Salt and freshly ground pepper
Plain flour - 2 tbsp
Butter - 60 gms
Oyster - 36 (bottled or fresh)
Parsley - 2 tbsp(chopped)


  • In a large saucepan, boil the potatoes, carrot and celery in a small amount of boiling salted water until tender. Drain.
  • Add the milk, onion, salt and pepper ad bring to the boil.
  • Cream the flour with half the butter and gradually add to the boiling mixture.
  • Cook, stirring , until thickened.
  • Cook the oysters with their liquid in the remaining butter until the edges curl.
  • Add to the soup and serve immediately, sprinkled with parsley.

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