Ingredients
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3 tablespoons butter
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1 clove garlic, sliced
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½ teaspoon salt
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⅛ teaspoon ground white pepper
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1 cup milk
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½ cup half-and-half cream
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1 pint fresh shucked oysters
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2 tablespoons chopped fresh parsley (Optional)
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1 pinch cayenne pepper (Optional)
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¼ cup sherry wine, or to taste (Optional)
Directions
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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.
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When soup is hot, add oysters and heat just until oysters are opaque. Season with fresh parsley, cayenne pepper, and sherry to taste.
Nutrition Facts (per serving)
316 | Calories |
19g | Fat |
16g | Carbs |
19g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 316 | |
% Daily Value * | |
Total Fat 19g | 24% |
Saturated Fat 10g | 51% |
Cholesterol 157mg | 52% |
Sodium 953mg | 41% |
Total Carbohydrate 16g | 6% |
Dietary Fiber 0g | 0% |
Total Sugars 3g | |
Protein 19g | 38% |
Vitamin C 10mg | 11% |
Calcium 212mg | 16% |
Iron 14mg | 76% |
Potassium 471mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.