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Gyn's Oyster Soup

by Ben LeBlanc May 05, 2020

Gyn's Oyster Soup

My grandmother's Oyster Soup was legendary. She was a great cook. Raising 14 (!!!) children in New Orleans, she knew her way around a stove. I loved everything she cooked, really, but nothing could beat her Oyster Soup. 

This was a holiday special. Every Thanksgiving and Christmas, she made a huge pot of her specialty. She taught my mother, her daughter-in-law, how to make it as well, and she's carried on the delicious tradition. 

I love to make this soup as well, for the warm feelings - both mental and physical - that it brings. But I also adore the old-fashioned nature of this recipe. A "toe" of garlic, a "rib" of celery. It reminds me of some of her other recipes that call for a "palm" of salt. It was a different time, and it shows how she cooked by feeling and taste. And it's a way to keep her with us to this day.

Gyn's Oyster Soup

Ingredients

1 1⁄2 sticks butter
2 medium onions
1 Tbsp of parsley
2 bunches of green onions
1 inside tender celery rib
5 toes of garlic
4 Tbsp flour
1⁄2 tsp thyme
4 bay leaves
1/8 tsp white pepper
2 tsp salt
1 gallon whole milk
5 quarts of oyster liquor
3 dozen oysters

Preparation

Chop seasoning and sauté in butter until tender, add flour, and cook about 15 minutes. Add salt, pepper, thyme and bay leaf. Add 1 1⁄2 dozen oysters and 1 1⁄2 quarts of oyster juice. Cook for about 1⁄2 hour, then cool and refrigerate until the next day. Then add the rest of the oyster juice, milk, and oysters. Once you add the milk, DO NOT bring to a boil – cook on low heat.

Ben LeBlanc
Ben LeBlanc


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