- 6 quart sauce pan.
- 21/2 dozen fresh oysters
- 4 ounces butter
- 6 cups heavy cream
- salt and pepper to taste
- Optional: sprinkle with parsley leaves or scallions for color.
- This easy, but delicious recipe takes just a few minutes to heat the heavy cream to the point of starting to steam under medium heat. Add butter and oysters and bring back up to almost steaming and your soup is ready. DO NOT BOIL OR SCORCH CREAM! Add salt and pepper to your taste.
- Makes a good four servings with 8 oysters in each bowl.