Vegetable Oyster Soup Recipe
This Vegetable Oyster Soup tastes terrific ! Try this seafood and vegetable meal starter today. Tell me if you like this Vegetable Oyster Soup.
Ingredients
4 cups chopped head lettuce
2 cups chopped spinach
1 cup chopped carrot
1/2 cup chopped onion
1 1/2 cups chicken broth (homemade, canned or from bouillon cubes)
10 ounces fresh oysters in their own liquid
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 teaspoon salt
2 cups milk
1 teaspoon grated lemon peel
1 tablespoon lemon juice
Freshly ground pepper
Lemon slices
Parsley
Directions
1. Put lettuce, spinach, carrot, onion and 1/2 cup chicken broth into a 4-quart microwave-oven-safe casserole or soup tureen. Cover with waxed paper. Cook in microwave oven 12 to 14 minutes at High, or until carrots are crisp-tender; stir once.
2. Turn half of mixture into blender or food processor container and blend a few seconds. Return to casserole. Set aside.
3. Melt butter in a 1-quart glass measuring pitcher in microwave oven (about 30 seconds at High). Stir in flour and salt. Add milk and remaining 1 cup chicken broth gradually, stirring constantly. Cook uncovered about 10 minutes at High, or until thickened; stir once.
4. Add milk mixture to vegetable mixture. Stir in oysters in liquid, lemon peel, lemon juice and pepper. Heat uncovered in microwave oven to serving temperature (3 to 4 minutes at High, or if using Temperature Probe, set at 160°F and at High).
5. Garnish with lemon slices and parsley.
2. Turn half of mixture into blender or food processor container and blend a few seconds. Return to casserole. Set aside.
3. Melt butter in a 1-quart glass measuring pitcher in microwave oven (about 30 seconds at High). Stir in flour and salt. Add milk and remaining 1 cup chicken broth gradually, stirring constantly. Cook uncovered about 10 minutes at High, or until thickened; stir once.
4. Add milk mixture to vegetable mixture. Stir in oysters in liquid, lemon peel, lemon juice and pepper. Heat uncovered in microwave oven to serving temperature (3 to 4 minutes at High, or if using Temperature Probe, set at 160°F and at High).
5. Garnish with lemon slices and parsley.
