Oyster Soup

Soupe aux Huitres

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 4 Dozen Large Fresh Oysters
  • A Quart of Rich Milk
  • The Oyster Liquor


In purchasing the oysters always be careful to make the vendor add the Oyster liquor when intended for Soup. In making good Oyster Soup the Creoles never use any water, but the liquor from the Oysters. Drain the Oysters through a colander and set them over the ice box to keep fresh and cold. Strain the liquor, and put it into a soup kettle, adding the chopped parsley and the peppercorns. Let it