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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Stir this soup often as it cooks to avoid bringing it to a boil or it may break (appear curdled). If shucking your own oysters, you'll need about 24 to 30 for one pint. Ingredients:
1 bacon slice, finely chopped |
3/4 cup chopped onion |
1/2 cup finely diced celery |
1/2 cup finely chopped green onions |
3 tablespoons all-purpose flour |
1/3 cup dry white wine |
2 cups 1% low-fat milk |
1 teaspoon chopped fresh thyme |
3/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1/8 teaspoon ground red pepper |
1 (16-ounce) container standard oysters, undrained |
1 tablespoon chopped fresh parsley |
2 teaspoons fresh lemon juice |
Directions:
1. Cook bacon in a medium saucepan over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan; set bacon aside. Add onion, celery, and green onions to drippings in pan; cook over medium heat 7 minutes or until celery is tender, stirring frequently. Stir in flour; cook 1 minute, stirring constantly. Stir in wine, scraping pan to loosen browned bits. Stir in bacon, milk, thyme, salt, and peppers; bring to a simmer. Cook 2 minutes or until slightly thick, stirring constantly with a whisk. Stir in oysters; cook 4 minutes or until edges of oysters curl (do not boil). Stir in parsley and juice.
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