Oyster Soup

Serves: 4
Total Calories: 1,429


2 tablespoons unsalted butter
1 medium white onion, finely chopped
1 rib celery, finely chopped
1 clove garlic (medium), minced
1 (14 1/2-ounce) can fat-free reduced-sodium chicken broth
1/2 teaspoon salt
1/8 teaspoon crushed red pepper
2 cups heavy cream or half and half
1 (8-ounce) can fresh shucked small oyster
1 tablespoon chopped fresh cilantro or flat-leaf parsley


In a 3-quart saucepan, melt the butter and cook the onion, celery, and garlic over medium-low heat, covered, stirring frequently, until the vegetables are softened, about 5 minutes. Add the broth, salt, and red pepper. Bring to a boil. Cover, reduce heat and simmer 8 minutes. Add the cream and oysters with the liquid. Heat until hot and steaming, but do not boil. Stir in the cilantro. Serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 1,429
Calories from Fat: 535

This Oyster Soup recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.

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