This rich, savory soup combines the natural decongestant of bone broth with the cold busting zinc from oysters to boost your immune system.
1/3 cup butter
3 cloves of minced garlic
1/2 cup onion, finely chopped (one small or 1/2 large onion)
2 sticks of celery, finely chopped
1/3 cup flour
2 carrots, finely chopped
4 cups chicken broth
2 tablespoons minced fresh parsley
16 ounces oysters, canned or fresh
2 cups heavy cream
1/2 teaspoon curry powder
1/2 teaspoon black pepper
1/8 teaspoon turmeric
Melt butter in a soup pot, add in the garlic, onions, celery, and carrots and sauté until crisp tender. Add flour. Mix well until the flour is cooked into the vegetables.
Add your chicken broth and parsley. Mix well.
Add oysters. If canned, heat through, if raw, simmer gently until edges start to curl, about 3-5 minutes. Don’t overcook or they will get rubbery.
Reduce heat and add cream, curry, pepper and turmeric. Stir until blended. Cover and simmer gently for 5-10 minutes, stirring occasionally. Do not boil, or the cream will curdle. This soup reheats well and is even more flavorful the second day. Promptly refrigerate leftovers. Serves 8-10 people.