Ingredients
2 carrots, medium peeled & grated in
1/2 cup celery, finely diced
1/4 cup butter, melted
4 cup milk, or 1/2 milk, 1/2 cream
4 cup oysters salt and pepper to taste
Directions
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.
Servings: 4 servings
Christmas Oyster Soup (Soupe Aux Huitres De N Recipe brought to you by Recipe Ideas
Categories: Christmas; Fish; Holiday; Seafood; Soup
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions far back into history, in truth as far as the early Egyptians, and possibly even further. In practice though, generally, these early cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe in existence, according to experts in ancient history are a few tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. Continuing our culinary historical journey, there are a couple of books dating from the 1300s : a book published under the title `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these two books have no connection with the curry that we all know today, but instead recipes for the types of meals on the tables of the rich people of that period. Over the succeeding few hundred years, the powerful families of Wesstern Europe strove to serve the most exotic banquets, and as a consequence, chefs and their collection of recipes increased in prestige. However, it was during the 19th century that formal cookery and recipe books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collating, testing, and publishing recipes to help cooks of their time. When we get to the twentieth century, recipe publications were greatly in demand mostly due to more people being able to read, leisure time and a general increase in wealth. The TV revolution brought us TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everybody to access thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Christmas Oyster Soup (Soupe Aux Huitres De N recipe.
