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==Ingredients== |
==Ingredients== |
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| − | *2 [[ |
+ | *2 [[carrot]]s, mediun peeled & grated in long thin shreds |
*1/2 cup [[celery]], finely diced |
*1/2 cup [[celery]], finely diced |
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*1/4 cup [[butter]], melted |
*1/4 cup [[butter]], melted |
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==Directions== |
==Directions== |
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| − | #Peel and grate in long thin shreads, the [[ |
+ | #Peel and grate in long thin shreads, the [[carrot]]s and add finely diced [[celery]]. |
#Melt [[butter]] in saucepan and add the vegetables. Stir. |
#Melt [[butter]] in saucepan and add the vegetables. Stir. |
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#Cover and simmer over very low heat for 20 minutes, without [[browning]] the vegetables. |
#Cover and simmer over very low heat for 20 minutes, without [[browning]] the vegetables. |
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Revision as of 00:52, 15 May 2010
Ingredients
- 2 carrots, mediun peeled & grated in long thin shreds
- 1/2 cup celery, finely diced
- 1/4 cup butter, melted
- 4 cup milk, or 1⁄2 milk, 1⁄2 cream
- 4 cup Oysters salt and pepper to taste
Directions
- 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.
- Use 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.