Ingredients
4
4 servings
- •3 tablespoons butter
- •1 clove garlic, sliced
- •0.5 teaspoon salt
- •0.125 teaspoon ground white pepper
- •1 cup milk
- •0.5 cup half-and-half cream
- •1 pint fresh shucked oysters
- •2 tablespoons chopped fresh parsley
- •1 pinch cayenne pepper
- •0.25 cup sherry wine, or to taste
Instructions
- Melt butter in a saucepan over medium heat. Add garlic, salt, and pepper; cook and stir until fragrant, about 5 minutes. Stir in milk and half-and-half; transfer to the top of a double boiler. If you do not have a double boiler, set the pan of soup over a pan of simmering water.
- When soup is hot, add oysters and heat just until oysters are opaque. Season with fresh parsley, cayenne pepper, and sherry to taste.
Nutritional Facts
Per 4 servings
- Calories: 316
- Carbohydrate: 16g
- Fat: 19g
- Fiber: 0g
- Protein: 19g
- Sugar: 3g
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