Prep 15 mins
Cook 15 mins
Serve this silky soup with oyster crackers or croutons. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 4 tablespoons butter
- 3 tablespoons flour
- 3 cups milk
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 pint oyster, with their liquor
- 1⁄4 teaspoon celery salt
- 1 egg, separated
- 3⁄4 cup condensed tomato soup, undiluted
- Beat egg yolk until light, reserve; whip egg white to stiff peaks and place into tureen.
- Melt butter in saucepan, add flour and blend.
- Add milk radually, stirring constantly.
- Stir until very smooth; add salt and pepper.
- Cook oysters with celery salt in remaining tablespoon butter and the oyster liquor.
- When the edges of the oysters curl, add the hot oyster liquor to the beaten egg yolk, stirring constantly.
- Add the oyster mixture and oysters to the sauce in saucepan.
- After the oysters are added, the mixture should not be permitted to boil.
- Stir in the tomato soup, which has been heated.
- Pour soup over the whipped egg white, mixing carefully.