oyster stew

By scratch cook

this is av ery thick variation of traditional oyster stew

Ingredients

• 1 med onion, chopped
• 1/2 bunch scallions, chopped
• 1 1/2 cup milk
• 1/2 bay leaf
• 1/4 teaspoon thyme
• 1 quart large oysters
• 1 small bell pepper
• 7 tablespoons butter
• 1 cup evaporated milk or heavy cream
• 1/4 teaspoon ground rep pepper (cayenne)

Preparation

Step 1

cook the onion, bell pepper, and scallions in 3 tablespoons of the butter over low heat until tender.
Meanwhile melt the remaining 4 tablespoons butter in a pan and whick in the flour to make a roux. add milk and cream and whisk until smooth to make a bechamel sauce. add bay leaf, thyme, red pepper, celery salt; summer 20 minutes.
Puree the vegetables in a food processor or blender and add the white sauce.
Add poached, chunked oysters and simmer briefly about 5 minutes.

Server 6 to 8