Aunt Lulu's Oyster Soup
From: Aunt Lulu, Vaudreuil-sur-le-Lac, Quebec, Canada
Comments: Note: do not boil the milk or the soup will 'curdle'...
Servings: 4
  • 1 onion
  • 4 slices bacon
  • 2 carrots
  • 1 potato
  • 1/2 turnip
  • 2 celery stalks
  • 2 1/2 cups [625 mL] chicken broth
  • 2 cups [500 mL] milk
  • Salt and pepper, to taste
  • 1 cup [250 mL] dry white wine
  • 1 cup [250 mL] freshly shelled oysters, reserving just a little juices
  • 1 pinch Cayenne pepper
  • 1 tablespoon [15 mL] freshly chopped parsley
  • Finely cut onion and bacon; brown together into a large casseroleover medium heat for 5 minutes.
  • Peel and dice carrots, potato and turnip; dice celery stalks then add to casserole before pouring in chicken broth.
  • Leave to simmer until vegetables are tender.
  • Leave to cool slightly before pouring in milk; season with salt and pepper.
  • Into a clean casserole, bring dry white wine to a boil; add oysters with just a little reserved juices [not too much].
  • Leave to simmer for just a few minutes, until oysters start to curl on edges.
  • Stir into soup mixture along with Cayenne pepper; reheat gently, without boiling.
  • Serve, garnished with freshly chopped parsley.