Peanut and Oyster Soup

An exemplary hybrid of a French method applied to an American ingredient appears in Celestine Eustis’ recipe in Cooking in Old Creole Days for a peanut and oyster soup thickened with a French roux. We can shortcut the roux, however, and make a lighter soup for today’s tastes by following the American Indian method of thickening liquids with nut butters. This soup is as quick and easy to make as it is rich and satisfying to taste, and with a crusty loa