Article published November 03, 2009
Mrs. Coolidge’s Oyster Soup
11/2 pints oysters and their liquor
1 cup whole milk
2 cups water
3 crackers, such as saltines, crushed
1 onion, diced
2 celery stalks, diced fine
2 tablespoon butter
Pinch black pepper
Pinch of mace
Strain oyster liquor into a medium saucepan. Add milk, water, and three crackers pounded fine to give substance to the liquid. Add onion, celery, butter, and spices and bring to a boil. Let soup simmer 5 minutes, then add oysters. Bring soup back to a boil, then quickly remove from heat. Serve immediately.
Yield: 4 to 6 servings
Source: Hermann-Grima & Gallier Historic Houses, New Orleans
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