Soup
Oyster soup
“Eating low-fat seafood (sole, whitefish, turbot, scallops, oysters, lobster, shrimp, squid, etc.) once in a while can provide useful trace minerals, without much risk. However, fish from some parts of the ocean contain industrial contaminants in the fat, anc large fish such as tuna, sworcfish, Chilean sea bass and haliout contain toxic amounts of mercury in the muscles." - Raymond Peat, PhD
PrepPr5 minCookCk10 minTotalTot15 minServesSrv3Ca:PCa:P1:1.9
Ingredients
- 1 can of oysters
- 1 tbsp of butter
- 1 cup of milk
- 1 tsp pickling salt
- 1 tsp hot sauce (Optional)
Directions
- Fry oysters with butter in a sauce pan.
- Pour in milk.
- Add salt and hot sauce.
- Boil and stir.
- Blend until creamy and smooth.
Contribution
By Danny RoddyNutrition Facts
Per serving (1 of 3). Does not change when you scale ingredients.
- Calories 128.5
- Total Fat 20.5g
- Saturated Fat 12.1g
- Trans Fat 0.8g
- Polyunsaturated Fat 0.3g
- Monounsaturated Fat 1.7g
- Cholesterol 61 mg
- Sodium 2093.1 mg
- Carbohydrate 39.1g
- Fiber 11.4g
- Sugar 11.7g
- Protein 19.7g
- Calcium 304.5 mg
- Phosphorus 590.9 mg
- Ca:P ratio 1:1.9
- Vitamin A 78 mcg
- B1 (Thiamin) 0.4 mg
- B2 (Riboflavin) 1.3 mg
- B3 (Niacin) 23.3 mg
- B5 (Pantothenic) 0.9 mg
- B6 0.5 mg
- Folate 252.4 mcg
- B12 1.3 mcg
- Copper 0.4 mg
- Zinc 3.8 mg
- Selenium 10.2 mcg
