Oyster Cream Soup

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 slices bacon, cooked to just crisp and crumbled drain off fat
• 1/4 cup unsalted butter
• 1 potato, peeled and cut into 1/4 inch dice
• 1 carrot, cut into 1/4 inch dice
• 1 stalk celery, cut into 1/4 inch dice
• 1 small onion, finely chopped
• 3 cups shucked oysters, in their liquor
• 2 cups milk
• 2 cups light cream
• 1 teaspoon finely chopped thyme
• 1/2-1 teaspoon tabasco sauce
• salt and pepper
• 2 tablespoons chopped chives

Recipe

• 1 in a large saucepan melt butter over medium-low heat.
• 2 add the potato, carrot, celery and onion.
• 3 saute for 3 minutes.
• 4 pour the oysters through a fine mesh strainer into the pan, then add the milk, cream and thyme.
• 5 bring milk and vegetable mixture to a boil, reducing heat to a simmer.
• 6 cook, uncovered for 10 minutes, stirring often.
• 7 add the oysters and cook until their edges curl, about 3 minutes.
• 8 season to taste with hot pepper sauce, salt and pepper.
• 9 ladle into bowls and garnish with chives and crumbled bacon.