Recipe for Oyster Chowder with Herbs

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Yield:

Ingredients:

Amount	Ingredient
	Serve this chowder with tiny croutons made from firm, white sandwich bread
	cut into cubes, tossed with melted butter, and oven toasted till golden.
	----------------- Broth: ----------------
6 cup	milk
1 cup	whipping cream
1 x	peeled onion, stuck with 4 cloves
3 x	bay leaves
1 tsp	mace
1/2 tsp	ground black pepper
2 tsp	dry mustard
1 tsp	ground coriander
1 tsp	fennel seeds
1 tsp	celery seeds
	----------------- Chowder: ----------------
1 x	celery root, pared and diced
4 x	carrots, peeled and diced
2 x	leeks, cut into 1/2 inch squares and washed
1 x	white onion, peeled and diced
4 tbl	butter (1/2 stick)
1/4 cup	all-purpose flour
3 doz	shucked small oysters plus oyster liquor
2 tbl	chopped fresh marjoram
1/4 cup	chopped fresh Italian (flat-leaf) parsley

Instructions:

Instructions: To make broth: In a large saucepan, scald milk and cream with onion, bay, mace, pepper, mustard, coriander, fennel seeds and celery seeds. Let steep for 30 minutes and strain through a sieve, discarding solids.

To make chowder: In a large soup pot, cook celery root, carrots, leeks and onion in butter till softened. Stir in flour, and cook 2 to 3 minutes to get rid of raw flour taste. Add shucked oysters, oyster liquor, marjoram, parsley, salt and hot broth; bring just to a boil, or until the edges of the oysters curl.

Serve immediately.

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