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Oyster Soup Recipe
Serves 2
Ingredients: 1 pound oysters, drained, reserving the liquor
2 tbsp celery, minced
1 tbsp scallion, white part only,, minced
1 1/2 tbsp unsalted butter
1 1/2 tbsp all-purpose flour
1 1/2 cup milk
1/2 cup whipping cream
1/8 tsp salt, plus additional to taste
Nutmeg, freshly grated to taste
Toast points, as an accompaniment
Instructions: 1. Strain the oyster liquor through a sieve lined with a double thickness of rinsed and squeezed cheesecloth and set over a bowl and reserve it.
2. In a small heavy saucepan, cook the celery and the scallion in the butter over moderately low heat, stirring, until they are softened; add the flour and cook the mixture over low heat, stirring, for 5 minutes.
3. Add the milk and the cream in a stream and 1/8 teaspoon of the salt, stirring, and simmer it gently, stirring, for 5 minutes.
4. In a saucepan, heat the oysters in the reserved liquor over low heat for 3 to 5 minutes, or until the edges of the oysters are curled and firm.
5. Strain the milk mixture through a sieve into the oyster mixture, stirring, and remove the pan from the heat.
6. Stir in the additional salt and divide the soup between 2 heated bowls.
7. Sprinkle the soup with the nutmeg and serve it with the toast points.
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