Title: Oyster Soup
Categories: Soup Oysters Seafood
Yield: 2 Servings
| 1 | pn | Oysters; including the liqu or, drained, reserving |
| | | Reserving the liquor |
| 2 | tb | Celery; minced |
| 1 | tb | Scallion; white part only, minced |
| 1 1/2 | tb | Unsalted butter |
| 1 1/2 | tb | All-purpose flour |
| 1 1/2 | c | Milk |
| 1/2 | c | Whipping cream |
| 1/8 | ts | Salt; plus additional to ta ste |
| | | Nutmeg; freshly grated to t aste |
| | | Toast points; as an accompa niment |
Fat grams per serving: Approx. Cook Time: :45
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. 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. 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. 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. Strain the milk mixture through a sieve into
the oyster mixture, stirring, and remove the pan from the heat. Stir in the
additional salt and divide the soup between 2 heated bowls. Sprinkle the
soup with the nutmeg and serve it with the toast points. Serves 2. Gourmet,
December, 1987.