Directions:
- In a large saute pan, melt the 4 tablespoons butter. Stir in the flour, stirring constantly and cook for 3 to 4 minutes. Add the onions and celery and cook for 2 minutes. Stir in the milk and oyster liquid. Season the mixture with salt, cayenne and black pepper. Bring the liquid up to a simmer. Simmer the liquid for 3 to 4 minutes. Add the oysters, garlic and parsley. Bring the liquid back up to a simmer and cook for 3 to 4 minutes, or until the oysters curl. Stir in the remaining 2 tablespoons butter and remove from the heat. Ladle the soup into the terrine.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 953.96 Kcal (3994 kJ) | ||
| Calories from fat | 846.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 94.05g | 145% | |
|---|---|---|---|
| Cholesterol | 245.4mg | 82% | |
| Sodium | 307.38mg | 13% | |
| Potassium | 347.82mg | 7% | |
| Total Carbs | 19.18g | 6% | |
| Sugars | 8.04g | 32% | |
| Dietary Fiber | 1.73g | 7% | |
| Protein | 6.16g | 12% | |
| Vitamin C | 8.8mg | 15% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 0.6mg | 3% | |
| Calcium | 213.6mg | 21% | |
| Amount Per 100 g | |||
| Calories | 271.49 Kcal (1137 kJ) | ||
| Calories from fat | 240.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.77g | 145% | |
|---|---|---|---|
| Cholesterol | 69.84mg | 82% | |
| Sodium | 87.48mg | 13% | |
| Potassium | 98.99mg | 7% | |
| Total Carbs | 5.46g | 6% | |
| Sugars | 2.29g | 32% | |
| Dietary Fiber | 0.49g | 7% | |
| Protein | 1.75g | 12% | |
| Vitamin C | 2.5mg | 15% | |
| Vitamin A | 0.3mg | 38% | |
| Iron | 0.2mg | 3% | |
| Calcium | 60.8mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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