Oysters are plentiful, healthy and good value all year-round. For something different, why not use them to make a hearty soup.
Oysters are one of the most nutritionally well balanced of foods, containing protein, carbohydrates and lipids. The National Heart and Lung Institute suggest oysters as an ideal food for inclusion in low-cholesterol diets. They are an excellent source of vitamins A, B1(thiamin), B2 (riboflavin), B3 (niacin), C (ascorbic acid) and D (calciferol).
As for whether or not oysters are aphrodisiac’s, this topic has been reviewed and disputed by many scientists.
To date, however, there is no known scientific proof stating that any supposed “aphrodisiac” actually results in an increase of sexual desire and in fact the reputed sexual effects of so-called aphrodisiacs are based in folklore, not fact.
Nope, not even oysters can help in this area, so maybe just make the soup and enjoy it purely for it’s taste.
2 oz Butter
2 Rashers Bacon
2 Large Bottles of Oysters or use Fresh for Extra Taste
2 ½ Cups of Milk
1 Cup Cream
1/3 Cup Plain Flour
2 Table Spoons of Brandy
2 Table Spoons Dry Sherry
Salt & Pepper
Drain oysters and keep the liquid.
Remove rind from bacon, chop finely. Melt ½ oz butter, add bacon until crisp. Remove and drain.
Melt rest of butter, add flour, cook for 1 minute. Remove from heat. Gradually add milk and oyster liquid. Return to heat, stirring until mixture boils and thickens.
Add cream, oysters, bacon, brandy and sherry and mix well. Heat through, but do not boil.
Add salt and pepper. Serve soup sprinkled with chopped parsley and paprika.