• Tommy Centola

Beverly Fountain’s Oyster Soup

Updated: Jan 4

I was going thru some old magazines and I found an article Cooking with Pete Fountain. Pete passed away on August 6th. I got to meet Mr. Pete while I was working at LeRuth’s restaurant. He treated everyone like his friend. So to honor him, I will post a couple of recipes attributed to his wife Beverly.

12 tablespoons (1 1/2 sticks) Butter

1 cup finely chopped Yellow Onions

1 cup finely chopped Green Onions

1/2 cup celery, finely chopped

6 cloves minced fresh Garlic

3 Bay Leaves

12 cups Oyster water

4 dozen Oysters

1/3 pound Angel Hair Pasta

4 tablespoons Flat-Leaf Parsley, finely chopped

Melt the butter in a large pot over medium heat. Sauté all the onions and the celery until soft but not brown, stirring often. Add the garlic and bay leaves and cook about 4 minutes. Add oyster water and cook 5 to 10 minutes; then add the oysters and cook 5 minutes, then add the pasta and cook just until done. Stir in the parsley and serve.

Enjoy!!!

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