ROCKABELLY SOUP

Ingredients Weight Measure
Raw oysters, shucked 1-1/2 lbs.
TABASCO® brand Original Red Sauce 1 cup
Chicken broth 2-1/2 qts.
Parsley, fresh, chopped 1/2 cup
Butter, cold 4 oz.
Lemon, sliced 1/8" 12 ea.
Parsley sprigs 12 ea.

Method

  1. Rinse oyster meat to ensure that all shell pieces are removed.
  2. In a 2-qt. bowl, place oysters and TABASCO® Sauce. Lightly mix together and let marinate for 24 hours under refrigeration.
  3. Place chicken broth in a 4-qt. pot and heat to boiling. Reduce to medium heat, add TABASCO®-marinated oysters and cook 6 minutes or until oysters are done. Reduce to a simmer, add chopped parsley and butter and stir soup until butter is melted.
  4. Serve each bowl with 1 lemon slice and 1 parsley sprig.

Yield: 12 servings