Oyster Stew
Ronnie's Notes
You can serve this rich, creamy soup in any season. It warms you up in winter and refreshes in summer. The cayenne pepper gives it just a bit of a bite. If you make it the alternative way, with sherry, you’ll find the dish transformed into soup that’s magically sweet.
Prep time: less than 15 minutes
Region: Northwest
Instructions
Heat the olive oil and butter in a large saucepan over moderate heat.
Add the onion and celery and cook over for , stirring occasionally, or until the vegetables have softened completely.
Add the cream and milk and bring to a simmer.
Add the oysters and their liquor, cayenne pepper and Worcestershire sauce.
Bring to a simmer again and cook .
Taste for seasoning and add salt to taste.
Sprinkle with parsley and serve.
sweet cream sherry HOT TIP: one pint of shucked oysters will yield about 3/4 cup of liquor.