Friday, June 12, 2015

Bertram's Creole Oyster Soup - a recipe

Though some people say, “there’s no free lunch,” they have obviously never been to Bertram Picou’s bar on Chartres Street, in the French Quarter. Bertram usually has something for his customers to eat, and always for free. Here is one of my favorites.

·         doz oysters, shelled
·         4 Tbsp onion, finely chopped
·         4 sprigs parsley, chopped very fine
·         Oyster liquor, strained
·         1 Tbsp vegetable oil
·         1 Tbsp butter
·         2 Tbsp flour, sifted
·         qt boiling water

Add the vegetable oil to a soup kettle and heat over a medium fire. Add the flour, stirring constantly until the roux is light brown, and then add the chopped onions and parsley. Add the strained oyster liquor, mix thoroughly, and then add 1 quart of water. When the soup shows signs of coming to a boil, add the oysters and butter. Remove from the stove before the water boils, and when oysters begin to curl. Though traditionally served with oyster crackers, Bertram often offers toasted French bread instead.


Bertram Picou is a recurring character in Eric Wilder's French Quarter Mystery Series. Please check out Eric's books on AmazonBarnes & Noble, and iBook

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