Steps to Prepare Paul Hollywood Pastry Book

Paul's Oyster Stew

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Recipe Summary Paul's Oyster Stew

This rich, old-fashioned oyster stew is shared in memory of my mother, Ramona M. Filipek (1928 to 2006). It is a Christmas family favorite, but good anytime. Serve hot with oyster crackers. Leftovers can be frozen.

Ingredients | Paul Hollywood Pastry Book

3 tablespoons butter

1 ½ cups chopped celery

¼ cup chopped fresh onion

¼ cup dried minced onion

1 teaspoon ground black pepper

⅛ teaspoon celery salt

1 ½ tablespoons all-purpose flour

2 (12.5 fl oz) cans cream of celery soup

1 gallon 1% milk

2 (10 ounce) cans condensed milk (Optional)

8 (8 ounce) cans oysters, drained and liquid reserved

Directions

Melt butter in a 10-quart stockpot over medium-high heat. Cook and stir celery, fresh onion, dried onion, black pepper, and celery salt in melted butter until celery and onion are tender, 7 to 10 minutes.

Reduce heat to low. Sprinkle flour over celery and onions; stir gently until flour becomes a smooth paste. Add the cream of celery soup; stir gently. Pour 1% milk, condensed milk, and liquid from the oysters into the mixture; stir. Gently fold oysters into the soup.

Increase heat to medium. Cook mixture at a simmer, stirring occasionally, for 1 hour. Remove from heat and allow to cool slightly, about 10 minutes.

Refrigerate soup for 24 to 48 hours before reheating gently to serve.

Info | Paul Hollywood Pastry Book

prep: 20 mins cook: 1 hr 10 mins additional: 1 day total: 1 day Servings: 16 Yield: 2 gallons

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Soups, Stews and Chili Recipes, Stews, Seafood,