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Christmas Oyster Soup
2 Carrots; medium peeled & grated in long, thin shreds
1/2 c Celery; finely diced
1/4 c Butter; melted
4 c Milk; or 1/2 milk, 1/2 cream
4 c Oysters salt and pepper to taste
Peel and grate in long thin shreds, the carrots and add finely diced
celery. Melt butter in saucepan and add the vegetables. Stir. Cover
and simmer over very low heat for 20 minutes, without browning the
vegetables. Add milk (or use 1/2 milk, 1/2 cream); bring to a boil.
Heat oysters in enamelled cast iron pan over medium heat; do not
boil. Pour into milk and serve. Use salt and pepper to taste.
The soup should be served as soon as ready, otherwise it tend to
curdle. The milk and vegetables can be be prepared ahead of time and
the oysters heated and served at the last minute.
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