Oyster Soup

Makes 4 to 6 servings

Ingredients:

1 cup heavy cream
1/2 cup half and half
1/2 cup milk
2 cups shucked oysters, juice reserved
1/2 teaspoon paprika
1/4 stick unsalted butter
sea salt and black pepper, to taste
1/4 cup chopped parsley

Preparation:

Mix together cream, half and half, milk and strained oyster juice in
saucepan. Heat thoroughly and add paprika.

In large skillet, melt butter. When bubbly, add oysters. Heat a few
minutes. Add oysters to cream broth. Simmer. Do not let boil. Season
with salt and pepper to taste. Serve hot with fresh parsley.

Source: Chef2Chef Forum Member, David Nelson


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