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Oyster Soup, Amsterdam Style

  • 1 quart oysters
  • 2 cups water
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 cup cream 20%
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • Pinch celery salt
Pick over oysters, remove bits of shell and chop. Add water and simmer for 20 minutes (be patient, you rascal). Strain through cheesecloth and add enough water to liquor to make 1 quart. Place butter in saucepan and brown. Add flour and pour oyster liquor gradually, while stirring constantly. Simmer half an hour. Add cream. Season just before serving. Serves 4.
Submitted by Cassyjean - Torrington, CT May 24, 2009 10 min 80 min 90 min


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