Creole Oyster Soup

This was supposed to have been posted yesterday and I slipped up. I was blown away by how many people emailed me or commented that they wanted this recipe.

This soup is VERY good and I'm thinking that I am going to make this for Christmas. My brother-in-law, Gerrard, made this Thanksgiving and the recipe comes from a John Folse cookbook that we both have. I was just looking at the picture as I was typing - see in the upper left-hand corner, the place card? Thumbprint turkeys - too cute. Ok, I'm really trying to tell you that if you want to fit into your jeans or you're watching your cholesterol, stop reading now. You die-hards follow me and keep reading.

Just a note here, this soup calls for a light or blond roux. Cajuns are generally known for making dark rouxs; Creoles introduced the light rouxs to the Cajuns and Cajuns have adapted the light rouxs into many of their "staple" recipes.

6 dozen oysters

1 quart oyster liquid

3/4 cup butter

1 cup chopped onion

1 cup chopped celery

1/2 cup chopped bell pepper

1/4 cup diced garlic

1/4 cup diced andouille sausage (can substitute smoke sausage)

1 cup all-purpose flour

2 quarts heavy whipping cream

1 cup sliced green onions

1 cup chopped parsley

Salt, cayenne and hot sauce to taste

In a large stock pot, melt butter over medium-high heat.

Add onion, celery, bell pepper, garlic and andouille and saute for about 5 minutes until vegetables are wilted.

Sprinkle in flour and stir constantly with a wire wish to make a light roux.

Add oyster liquid and heavy whipping cream, stirring to incorporate and bring to a low boil. Reduce heat and simmer until cream has slightly reduced and has a soup consistency. Add oysters, green onions and parsley. Season with salt, cayenne and hot sauce to taste.

Ladle into soup bowls and serve with a pat of butter on top.