The Lake Lyle  Spud and/or Oyster Soup Page

This page is to show ya all just how to make one of the best soups/stews you will ever taste.  This recipe came from our good friends, the Jacksons.  It was introduced to us at a New Year's Eve party ( @ LakeLyle of coarse ) as an oyster stew but after making it a few times, I figured that if I had to wait until fresh-oyster season each year to have it, I would never get enough!  I'm sure if you had a group of 10 people;

- 3 will eat it and just love the oyster stew

- 3 will eat it but not come back for seconds

- 2 will eat it but with no oysters in their bowl

- 2 wont have nothing to do with it - blaaa.

But, I figured that's the way God intended it to be. To spread the great taste of this recipe for all to enjoy, I substituted potatoes in place of the oysters and created what I would call the best spud soup ever invented. This substitution satisfied my once-a-year craving and also spread this pleasure to the 4 oyster dis-likers as mentioned above.  On a few occasions, to satisfy the likers and dis-likers, I've made both batches and served them at once. After the smoke settled and it was left-over time, we would combine the two mixtures and create the ultimate - oyster stew with spuds ! Ya know them 4 - 7 people that don't "love" oyster stew? well I figure that's great because thats mo fo me! 

Enough yackin,  Let's cook and Let's eat ..............

Step 01 - Start with boiling up the smallest spuds you can find.  Here I found a baker dozen of small red ones all bagged and ready - when I seen em in the store like that, I new I had to make this!  Boiling time will be about 45 minutes.

Step 02 - Lay out all the needed supplies;

1 stick of butter

1 medium onion

3 carrots

1-2 sticks of celery

4 cups of milk

12 small spuds  OR  1 quart of oysters

1 - 10oz box of frozen chopped spinach ( thawed and drained )

salt and peppa

2/3 cup flour

2 cups of chicken broth 

Step 03 - Start by grating the carrots.  I use a potato peeler and run the entire length of the carrot. Stop when ya hit the core.

Step 04 - Next, dice up the onion and celery

Step 05 - Melt 1/4 slick of butter in a sauce pan and saute' the carrots, onion, and celery.  Do not allow the onions to brown, just soften them.  Stir frequently.  Chop the carrots to reduce some bulk.  Use low heat. Boy, that looks good - I wunder what a few peppers would do?

Step 06 - In a stewing pan, start the white sauce with remainder of butter, 3 cups of milk, flour, and the salt & peeper.  To avoid lumps, I melt the remaining butter, add 2 cups of milk, and when the milk is warm/hot, I put 1/2 the flour into a shaker jar with 1/2 cup of milk and ....

Step 07 - Shake the heck out of it...

Step 08 - then slowly stir into the hot mixture.

Step 09 - Slowly stir in the half-and-half

Step 10 - Stir in the saute'ed onions, carrots, and celery.

Step 11 - Next, add the chopped spuds. Notice I left the washed skins on.

Step 12 - Heat up the chicken broth and add it.

Step 13 - The final step is the sprinkle and stir in the thawed spinish.

Finshed !   Season to taste and let simmer as long as you can stand it.

Better have a sample er two to see if its ready.  Wow!

  Just eat  it