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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Drain oysters and reserve the juice. | 2. Examine oysters and pick out any bits of shell. | 3. Return oysters to the juice and heat just until the edges curl. | 4. Drain the juice into a saucepan. | 5. Chop coarsely and set aside. | 6. Add the next 5 ingredients to the saucepan and simmer 15-20 minutes until the veggies are softened. | 7. Strain the mixture into the top part of a double boiler, pressing most of the veg mixture through strainer. | 8. Add the wine to the mixture and heat to a boil. | 9. Cream the butter and flour together to make a roux and whisk into the broth. | 10. Cook until smooth and thickened. | 11. Add oysters, cream and seasonings. | 12. Just before serving add sherry and parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oyster	1	quart		-	-	-	-
onion	1/4	cup	diced	16.0	3.736	0.44	0.04
celery	1/4	cup	diced	4.04	0.7499	0.1742	0.0429
carrot	1/4	cup	diced	13.12	3.0656	0.2976	0.0768
chicken broth	1 1/2	cups		117.18	2.835	16.7076	3.9312
bay leaf	2			-	-	-	-
white wine	1/2	cup		-	-	-	-
butter	1/4	cup		342.0	15.714	10.686	28.8
flour	1/4	cup		144.57	31.6514	2.3502	0.5609
cream	3	cups		2376.0	47.88	26.136	249.696
salt	1	pinch		-	-	-	-
sherry	1/4	cup		-	-	-	-
parsley			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.