Oyster and Peanut Soup

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


  • 2 dozen oysters
  • ½ a lb. of peanuts, a little flour
  • 1 pint of oyster water, salt, pepper and cayenne.


Pound the shelled and roasted peanuts in a mortar, mix with a little flour, add to the boiling oyster water and simmer till the soup begins to thicken. Five minutes before serving add the oysters, and season with salt, pepper and cayenne.