/ Fish Soups
canned oysters with juice or fresh, diced
half and half or light cream
1Melt 7 tablespoons of butter in a large saucepan over low heat.
2Blend in flour and allow to cook approximately 2 minutes, stirring often.
3Gradually add 5-1/2 cups of milk to the flour and butter mixture.
4Heat slowly, stirring constantly until mixture thickens.
5Melt the remaining 1 tablespoon of butter in a small saucepan.
6Add the diced celery and onions and saute until tender.
7Add the diced oysters and juice and simmer until tender, approximately 5 minutes or until the edges curl, stirring gently.
8Add salt and white pepper to taste.
9Combine the oyster mixture to the thickened milk mixture.
11If soup is not served immediately, hold soup hot, covered on a double boiler set up.
12DO NOT BOIL AFTER OYSTERS AND CREAM ARE ADDED.