Bertram's Creole Oyster Soup - a weekend 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 is a character in my paranormal series French Quarter Mysteries and first appeared in Big Easy. He usually has something for his customers to eat, always for free. Here is one of my favorites.

Bertram's Creole Oyster Soup

Ingredients 

·         4 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

·         1 qt boiling water

Directions

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. Add the oysters and butter when the soup shows signs of coming to a boil. Remove from the stove before the water boils and when the oysters begin to curl. Though traditionally served with oyster crackers, Bertram offers toasted French bread instead.

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Born near Black Bayou in the little Louisiana town of Vivian, Eric Wilder grew up listening to his grandmother’s tales of politics, corruption, and ghosts that haunt the night. He now lives in Oklahoma, where he continues to pen mysteries and short stories with a southern accent. He authored the French Quarter Mystery Series set in New Orleans, the Paranormal Cowboy Series, and the Oyster Bay Mystery Series. Please check it out on his Amazon author page. You might also like checking out his Facebook page.