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Peel eggplants and cutinto cubes. Puree oysters, eggplant, celery and garlic. Make a light roux with the flour and butter. Bring the oyster liquor to a boil and add roux. Let simmer for 15 minutes. Add cream and simmer for 5 minutes. Add salt and pepper to taste. From: Mr. B's Bistro, Chef Gerard Maras.
Your Oyster and Eggplant Soup is ready. Happy cooking!
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