Southern Oyster Soup
1 pint shucked oysters, liquor reserved
2 1/2 c. chicken stock
1/2 c. heavy cream or Half and Half
2 Tbsp unsalted butter
2 Tbsp onions, finely chopped
3 Tbsp flour
1/3 c. creamy peanut butter
2 Tbsp dry white wine or dry sherry
2-3 slices of bacon, fried crisp and crumbled
In a heavy saucepan, heat 1/2 cup of the oyster liquor, all the chicken stock and the heavy cream over medium heat.
In another large saute pan, melt the butter and cook the onions over medium heat until they are translucent ~ 3-4 minutes. Add to this the flour and peanut butter. Cook for 5 minutes, stirring often, if not constantly.
Temporarily remove this from the heat and whisk in the hot stock mixture from the other pan. Return the pan to the burner, over medium heat and stir in the sherry. Simmer 15-20 minutes.
Add the oysters and cook until the edges of the oysters start to curl. Season with salt and pepper to taste. Serve hot with crumbled bacon on the top.
Recipe adapted from Oysters A Culinary Celebration by Joan Reardon