OYSTER PANROAST SOUP (((EXTREMELY EASY))) |
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Prep Time: 5 Minutes Cook Time: 7 Minutes |
Ready In: 12 Minutes Servings: 2 |
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This is an extremely easy recipe to make for a meal in itself. Ingredients:
12 extra select shucked oysters, with juice |
4 cups clam broth or 4 cups juice |
2 tablespoons unsalted butter |
2 teaspoons celery salt |
2 teaspoons worcestershire sauce |
4 tablespoons sweet chili sauce |
4 cups half-and-half |
2 slices white toast |
1/4 teaspoon sweet hungarian paprika |
2 packages oyster crackers |
Directions:
1. In a double boiler with water boiling on high, combine clam juice, butter, celery salt& Worcestershire sauce.
2. Once the butter melts, add the oysters with their liquor& cook for 30 seconds, stirring constantly.
3. Turn down heat& add the chili sauce& stir well.
4. Add the half-and-half& cook for a few minutes until the cream is hot, but not boiling… Place a slice of white toast in each 9” soup bowl.
5. Using a slotted spoon, transfer the oysters over the toast in the soup bowls.
6. Remove top portion of double boiler& pour the hot liquid contents over the oysters, filling the bowl about 1/4” beneath the rim.
7. Garnish each bowl with 1/8 teaspoon of paprika.
8. Serve with the oyster crackers.
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