From Sandi's Recipe File - Gaspe Oyster and Apple Soup

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"From Sandi's Recipe File"

Recipe Source:
September 2001 Issue of
Homemaker's Magazine

Serving Size: Makes 6 servings

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Gaspe Oyster and Apple Soup

Amount	Ingredient
2 tablespoons	butter
1	small onion, finely chopped
1	small apple, peeled, cored, and finely chopped
1/2 cup	finely chopped celery
1/2 teaspoon	salt
1/4 teaspoon	nutmeg
1/4 teaspoon	cayenne
1/4 teaspoon	dry mustard
1	bay leaf
1/2 cup	Calvados, pommeaux or dry apple cider
2 cups	fresh or frozen, thawed shucked oysters and their juices
1 1/2 cups	milk
1 1/2 cups	35% whipping cream
	Apple slices

Preparation Instructions:

Melt butter in a large saucepan or Dutch oven set over medium heat. Add onion, apple, celery, salt, nutmeg, cayenne, mustard, and bay leaf. Cook, stirring often, for 5 minutes or until onion is softened. Add Calvados and stir for 1 minute or until evaporated.
Add oysters and their juices and poach just until the edges of the oysters begin to curl.
Pour in milk and cream and heat until steaming. Do not boil. Taste and adjust seasoning if necessary. (Can be made ahead to this point, cooled, covered and refrigerated for up to 1 day. If making ahead, reheat without boiling.) Ladle into soup cups and garnish width a slice of apple. Makes 6 servings.
Per Serving: about 516 calories; 29 g protein; 33 g fat; 25 g carbohydrates; 1 g fibre.

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