Oyster Stew
A rich cream sauce is the base for this oyster, potato, and leek soup. Serve it for dinner with whole grain rolls.
Ingredients
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2 cups peeled, diced all-purpose potatoes
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3 tablespoons butter or margarine, divided
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1 1/2 cups sliced leeks, white part only, rinsed well
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1 cup finely chopped onions
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1/8 teaspoon dried thyme
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1 pint shucked oysters, drained, liquid reserved
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2 cups heavy or whipping cream
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1 cup milk
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2 tablespoons chopped fresh parsley
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1/2 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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16 Vermont Common Crackers* or mini-biscuits
Directions
1
Place potatoes in small saucepan with water to cover; bring to boil, reduce heat and simmer until tender, 10 minutes. Drain.
2
Combine 1 tablespoon of the butter, the leeks, onions and thyme in large saucepan and cook, covered, over low heat 15 minutes. Increase heat to medium; add reserved oyster liquid and cook 10 minutes more.
3
Add oysters, cream and cooked potatoes. Heat through just until oysters ruffle at edges, about 7 minutes.Meanwhile, microwave milk in microwaveproof cup on 100 percent power (High), 1 minute, until hot. Add to stew with parsley, salt and pepper; cover and keep warm (do not boil).
4
/B> Heat oven to 350 degrees F. Split crackers in half, spread with remaining butter and place on cookie sheet. Bake 10 minutes or until golden. Serve with stew. Makes 8 servings.
Note
*Vermont Common Crackers are available by mail orderfrom The Vermont Country Store, 802-362-2400.
Nutrition Facts
Calories 440, Total Fat 31 g, Saturated Fat 18 g, Cholesterol 132 mg, Sodium 416 mg, Carbohydrate 32 g, Protein 10 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
Recommended Recipe:
Oyster and Spinach Chowder
For a low-fat version of the classic cream soup, we used fat-free milk and fortified it with dry milk powder. Vitamin-rich spinach is a delicious addition.
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