Rosie Makes Oyster Soup.

I don't know about where you are,

but it's COLD here.

I know.

It's in the 30s and there's no sun.

This is not acceptable to Outer Bankers.

And, yes.

We have been spoiled.

When the weather turns,

Rosie turns ...

to soups.

The Hawthornes are on our third bushel this season,

and possibly our last - GASP!-

since they closed oyster season last week.
Hopefully it will reopen.

Let's make some soup.

Oyster Soup

2 dozen oysters, shucked, with their likker

2 TB unsalted butter

1 leek

5 small red potatoes

4 mushrooms

1 stalk celery

2 TB unsalted butter

2 TB flour

2 cups skim milk

3/4 cup heavy cream

2 TB Lea & Perrins worcestershire sauce

1 TB dry sherry

kosher salt and freshly ground pepper, to taste

Slice mushrooms.

Dice potatoes and celery.

Slice well-washed leek up to the dark green part.

Melt 2 TB butter over medium high heat

and add in potatoes and leeks.

Cook, stirring, for about 2 minutes.

Add in celery and mushrooms

and cook, stirring, for another 2 minutes.

Add in the other 2 TB butter, melt,

then add the flour, cooking and stirring for 2 minutes.

Slowly stir in the milk, scraping up any bits on the bottom.

Bring to a boil, let thicken, and then reduce heat to low.

Stir in worcestershire sauce and sherry.

Pour in heavy cream, and heat through.

Taste test and adjust seasoning.

Add in oysters and their likker and bring just to a simmer.

Remove from heat.

Serve with oyster crackers.

To prepare the leeks,

slice off both ends and thoroughly wash them

to get out the dirt.

 

 Treat!

Little crabbies!

Into the drink!

Simply heat through and serve.