INGREDIENTS:

Potatoes, peeled & diced: 2

Carrot, finely chopped: 1

Celery, chopped: 2 sticks

Milk: 6 cups

Onion, chopped: 1 tbsp

Salt to taste

Black pepper powder: 1/4 tsp

Butter: 4 tbsp

Flour: 2 tbsp

Oysters: 24

Parsley, chopped: 2 tsp

 

METHOD

1) Boil a cup of  salted water & cook potatoes, carrots & celery until tender.

2) Drain & place the vegs back to the pot &  reflame.

3) Add milk, onion, salt & black pepper powder.

4) Allow a gentle boil to come.

5) Mix in 2 tbsp butter & milk in a bowl to make a paste.

6) Add gradually to the simmering soup & stir it to thicken it.

7) Heat 2 tbsp of butter in a pot & cook oysters with their liquid until edges curl.

8) Add it to the soup & stir once.

9) Serve immediately, sprinkled with parsley.

NOTE: Here is a refreshing, exotic soup which will leave you cool & refreshed on a hot summer day or warm & cozy on a sultry winter evening. Enjoy!

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