Beverly Fountain’s Oyster Soup
Updated: Jan 4, 2020
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.