Canadian Oyster Soup recipe


2 carrots.
½ cup of Celery, finely diced.
¼ cup of Butter, melted.
4 cups of Milk.
4 cups of Oysters.
Salt and pepper, to taste.


Peel and grate the carrot into long thin shreds.

Melt butter in saucepan and add the celery and carrot. Cover and simmer over very low heat for 20 minutes, without browning the vegetables.

Add milk to the pan and bring to a boil.

Heat the oysters in pan over medium heat; do not boil.

Pour the oysters into the soup and serve. Season to taste.

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