re: Your Favorite Oyster Soup, Stew, Bisque...Recipes

I'm somewhat obsessed with making soups or soup bases the day before, at least, so the flavors develop. I should have gone ahead and warmed the milk with the seasonings the night before instead of just adding the milk and putting it away. That was my initial plan along with adding just the liquor. Wish I'd have followed it.

Even with peas/beans in which I may make a ham stock with hocks, shanks or bones, I'll saute whatever I'm putting in the dish and then simmer the hocks etc... in that the night before I add the peas/beans. Makes a difference.