Oyster Panroast Soup (((extremely Easy)))

Total Time: 17 mins Preparation Time: 5 mins Cook Time: 12 mins

Ingredients

• Servings: 2
• 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 toast
• 1/4 teaspoon sweet hungarian paprika
• 2 packages oyster crackers

Recipe

• 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 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.