Ingredients Jump to Instructions ↓

  1. 2 Carrots; mediun -peeled and grated in long, -thin shreds

  2. 1/2 c Celery; finely diced

  3. 1/4 c Butter; melted

  4. 4 c Milk; or 

  5. 1/2 milk, 

  6. 1/2 cream

  7. 4 c Oysters -salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Peel and grate in long thin shreads, the carrots and add finely diced celery. Melt butter in saucepan and add the vegetables. Stir. Cover and simmer over very low heat for 20 minutes, without browning the vegetables. Add milk (or use 1/2 milk, 1/2 cream); bring to a boil. Heat oysters in enamelled cast iron pan over medium heat; do not boil. Pour into milk and serve. Uase salt and pepper to taste. The soup should be served as soon as ready, otherwise it tend to curdle. The milk and vegetables can be be prepared ahead of time and the oysters heated and served at the last minute. To quote Mme. Benoit,’This traditional Quebec dish is still very much alive. My grandmother’s recipe is, as far as I am concerned, the best there is.’ Note: from Anne - it seems as oysters were used at Christmas. My maternal grandmother from the American midwest had a similar Christmas oyster dish although hers included corn. Source: _My Grandmother’s Kitchen’ by Mme. Benoit Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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