- Total time: 20 min
- Prep time: 5 min
- Cook time: 15 min
- Yield: 6 servings
- Two pints freshly shucked oysters (about 32 ounces), undrained four
- tablespoons trans-fat–free canola/olive oil spread
- One cup finely chopped celery
- Six tablespoons minced shallots
- Three (12-ounce) cans of low-fat 2% evaporated milk
- Salt and freshly ground pepper to taste
- Two pinches of cayenne pepper Bread squares, toasted
- Drain the fluid from the oysters, then reserve the fluid.
- To extract any grit or sand, strain the liquid through a wire strainer.
- Melt the canola/olive oil over medium heat in a big, heavy pot.
- Lower the fire and add the oysters, celery, and shallots to a simmer.
- Let it boil gently for about 4 minutes before the oyster edges start to curl.
- While the oysters are simmering, heat the milk and oyster liquid over low heat until warm in a separate pan.
- Add the milk mixture to the oysters when wet, stirring gently.
- To taste, apply salt and pepper and Cayenne pepper.
- Serve the soup warm with toasted bread squares in warmed soup cups.
Calories: 346 – Fat: 29g – Protein: 11g – Carbs: 11g