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  Recipe Home » Soups » Christmas Oyster Soup (Soupe Aux Huitres De Noel)
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  Christmas Oyster Soup (Soupe Aux Huitres De Noel)
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 193
Ingredients:
2 Carrots, mediun peeled & grated in long, thin shreds
1/2 cup Celery, finely diced
1/4 cup Butter, melted
4 cup Milk, or 1/2 milk, 1/2 cream
4 cup Oysters salt and pepper to taste
Instructions:
Peel and grate in long thin shreads, the carrots and add finely diced
celery. Melt butter in saucepan and add the vegetables. Stir. Cover
and simmer over very low heat for 20 minutes, without browning the
vegetables. Add milk (or use 1/2 milk, 1/2 cream); bring to a boil.
Heat oysters in enamelled cast iron pan over medium heat; do not
boil. Pour into milk and serve. Uase salt and pepper to taste.

The soup should be served as soon as ready, otherwise it tend to
curdle. The milk and vegetables can be be prepared ahead of time and
the oysters heated and served at the last minute.

To quote Mme. Benoit,"This traditional Quebec dish is still very much
alive. My grandmother's recipe is, as far as I am concerned, the best
there is." Note: from Anne - it seems as oysters were used at
Christmas. My maternal grandmother from the American midwest had a
similar Christmas oyster dish although hers included corn.

Source: _My Grandmother's Kitchen" by Mme. Benoit
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