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Baked Oyster Soup Recipe
|Half and half/3 cups milk and 3 cups light cream, combined||6 Cup (96 tbs)|
|Celery||1 Large, diced|
|Salted soda crackers||12 , crushed|
|Oysters||3 Dozen, shucked (Reserve Liquor)|
Serving size: Complete recipe
Calories 4078 Calories from Fat 2121
% Daily Value*
Total Fat 239 g367.7%
Saturated Fat 127.2 g636.2%
Trans Fat 0 g
Cholesterol 1372.2 mg
Sodium 3974.8 mg165.6%
Total Carbohydrates 272 g90.8%
Dietary Fiber 1.3 g5.3%
Sugars 3.5 g
Protein 201 g402.9%
Vitamin A 206.8% Vitamin C 230.6%
Calcium 168.1% Iron 509.6%
*Based on a 2000 Calorie diet
Put half and half in a large saucepan and heat to just under boiling point.
Reduce heat to a simmer and add the butter, celery, crushed crackers and seasonings.
Drop in the oysters and add their liquor, strained through a triple fold of cheesecloth.
When liquid is just under the boiling point, pour soup into oven-proof tureen or large casserole.
Put in oven and bake until top is brown.
Then stir under.
Repeat the process 3 times until the soup is golden brown.
When stirring for the last time, add a light dusting of paprika.