Oyster Soup (or Stew)
Serves 4. Recipe is from Corinne Cook.
6 tbls. butter
4 tbls. flour
½ cup finely chopped green onions
1 heart celery, finely chopped
1 pint oyster liquor
2 pints oysters
3½ cups whole milk
Salt, black pepper and cayenne pepper to taste
2 or 3 tbls. finely chopped fresh parsley, for garnish
1. Melt butter, stir in flour until smooth. Cook, while stirring constantly until flour begins to brown slightly. Stir in onions and celery. Cook until vegetables are tender.
2. Stir in the oyster liquor and cook until thoroughly mixed. Add oysters and cook just until their edges curl.
3. In separate pot, or in the microwave, heat the milk until scalded but not boiling. Gradually stir hot milk into oyster mixture. Taste, then season according to your taste. Heat until soup is thoroughly heated but not boiling.
4. Garnish with chopped fresh parsley. Serve with your favorite crackers.