Oyster Stew with Rosemary Croutons

Name: Oyster Stew with Rosemary Croutons
Prep time: 34 min
Cook time: 34 min
Total time: 34 min
Yield: 12
Cuisine: Global
Ingredients: 2 slices bacon slices, diced; 237 milliliters finely diced celery; 454 grams clam juice; 12 servings Rosemary Croutons; 2 Tbsps all-purpose flour; 2 Tbsps chopped fresh parsley; 2 teaspoons chopped fresh thyme; 710 milliliters half-and-half; 237 milliliters finely diced onion; 2 pints fresh oysters, undrained; 0 teaspoons pepper; 1 teaspoon salt; 118 milliliters vermouth

Oyster Stew with Rosemary Croutons might be a good recipe to expand your soup repertoire. This recipe serves 12. One serving contains 136 calories, 3g of protein, and 9g of fat. It is perfect for Autumn. From preparation to the plate, this recipe takes roughly 34 minutes. If you have oysters, salt, vermouth, and a few other ingredients on hand, you can make it.

Instructions

Cook first 3 ingredients in a Dutch oven over medium heat 12 minutes or until onion and celery are tender.

Ingredients you will need

Celery

Onion

Equipment you will use

Dutch Oven

Add vermouth, and simmer 1 minute.

Ingredients you will need

Vermouth

Add oysters.

Ingredients you will need

Oysters

Whisk together flour and clam juice in a small bowl; whisk into soup. Bring to a simmer over medium heat. Simmer 1 minute or until oyster edges begin to curl. Reduce heat to medium-low; add half-and-half and next 4 ingredients. Cook over medium-low heat until thoroughly heated. (Do not boil.)

Ingredients you will need

Clam Juice