Iceberg Soup With Oysters Recipe
Personally, I think that this Iceberg Soup With Oysters recipe is the best in the world. Am I not excited about sharing this with you? The marriage of the amazing flavors of Seafood with other ingredients is the secret to this Iceberg Soup With Oysters. Treat your near and dear ones with this amazing Iceberg Soup With Oysters as an Appetizer . Just try it once, and you'll no doubt want to prepare this for your friends again.
Ingredients
1 medium-sized head iceberg lettuce, washed, drained, and chopped (about 6 cups)
1 cup diced carrots
1/2 cup chopped onion
4 tablespoons butter or margarine
1 can (14 oz.) chicken broth
1 cup oysters, fresh or canned
2 tablespoons flour
2 cups milk or half-and-half (half milk, half cream)
Salt
1 to 2 tablespoons lemon juice
Directions
Combine chopped lettuce with carrots and onion.
Cook in 2 tablespoons of the melted butter until lettuce wilts.
Add 1/2 cup of the chicken broth to the vegetables; save the remainder of broth.
Add oysters and cook, covered, until carrots are just barely tender.
Whirl mixture smooth in a blender or rub through a fine wire strainer.
Blend in remaining chicken broth.
Melt the remaining 2 tablespoons butter in a pan; mix in the flour and gradually add the milk or cream.
Cook, stirring, until slightly thickened and simmering.
Blend in the lettuce mixture; add salt and the lemon juice to taste.
Cook in 2 tablespoons of the melted butter until lettuce wilts.
Add 1/2 cup of the chicken broth to the vegetables; save the remainder of broth.
Add oysters and cook, covered, until carrots are just barely tender.
Whirl mixture smooth in a blender or rub through a fine wire strainer.
Blend in remaining chicken broth.
Melt the remaining 2 tablespoons butter in a pan; mix in the flour and gradually add the milk or cream.
Cook, stirring, until slightly thickened and simmering.
Blend in the lettuce mixture; add salt and the lemon juice to taste.
