- 1 pint fresh oysters with liquor*
- 1 chicken bullion cube
- 1 t grated onion
- 1 large sprig of parsley (plus more for garnish)
- 1 bay leaf
- 1 celery stalk (cut in half)
- 3 T butter
- 4 T flour
- 3/4 t salt
- 1 dash pepper
- 1 c Stonyfield Organic Whole Milk Yogurt
Finely chop oysters and place oysters and their liquor into a large saucepan. Add bullion cube, onion, parsley, bay leaf and celery stalk. Cook for 3 minutes over medium-high heat.
In a large double boiler, melt butter over medium-high heat. Add flour and whisk until blended. Add milk and cook until thickened (about 3 minutes), stirring constantly. Add oyster mixture, salt and pepper. Remove from heat. Temper yogurt with some of the broth and stir in yogurt. Reheat slowly to avoid separating the yogurt. Remove bay leaf and parsley. Garnish each serving with a sprig of parsley.
*Oyster liquor is the liquid inside the oyster shell and adds a great deal of flavor to the broth. Be sure to remove any sediment when adding the liquor to dishes.
Calories: 360, Calories from Fat: 170, Total Fat: 19g, Saturated Fat: 10g, Cholesterol: 120mg, Sodium: 1010mg, Total Carbohydrate: 26g, Sugars: 15g, Protein: 20g, Vitamin A: 20%, Vitamin C: 15%, Calcium: 45%, Iron: 50%