Soups:

New Year's Oyster Stew

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Ingredients

1/4 cup butter or margarine
3 leeks, white part only, chopped
2 potatoes, peeled and diced
2 cups water
3 chicken bouillon cubes
2 cups milk
2 cups half-and-half
1/4 teaspoon cayenne pepper
4 cans (16 ounces each) oysters, drained
Salt and pepper, to taste
Fresh chopped parsley

Instructions

In large soup kettle or Dutch oven, melt butter and saute leeks until tender, about 10 minutes. Add potatoes, water and bouillon cubes; cover and simmer 20 minutes or until potatoes are tender. Allow mixture to cool; then puree in blender or foodmill.

Return puree to kettle; add all remaining ingredients. Heat slowly to serving temperature. Do not boil. Yield 12 servings.

Rose Neppl
Moline