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.