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Creamy Oyster Soup Recipe
|Single cream||1 Pint (600 Milliliter)|
|Milk||10 Fluid Ounce (300 Milliliter)|
|Oysters||24 , shelled and liquid from the shells reserved|
|Prawns||8 Ounce, deveined and chopped (250 Gram, Shelled Weight)|
|White pepper||To Taste|
Serving size: Complete recipe
Calories 2101 Calories from Fat 1125
% Daily Value*
Total Fat 127 g195.6%
Saturated Fat 69.1 g345.3%
Trans Fat 0 g
Cholesterol 1231.9 mg
Sodium 2477 mg103.2%
Total Carbohydrates 86 g28.7%
Dietary Fiber 1.2 g4.8%
Sugars 16.5 g
Protein 154 g309%
Vitamin A 150.8% Vitamin C 146.7%
Calcium 88.4% Iron 297.2%
*Based on a 2000 Calorie diet
Remove from the heat and keep hot.
Put the oysters and their liquid in another saucepan.
Add the prawns and cook, stirring, for 2 to 3 minutes, or until the shellfish are heated through.
Remove from the heat and stir in the cream and milk mixture, salt and pepper to taste and the paprika.