Oyster soup Recipe

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Oyster soup

Artist:	_	Yield:	2
Categories:	Exotic, Seafood, Soups & Stews	Rating:	0
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Ingredients:

1	pinch	Oysters, including the liqu
		-or, drained, reserving
		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 ta
		-ste
		Nutmeg, freshly grated to t
		-aste
		Toast points, as an accompa
		-niment

Procedures:

1	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.
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.
8	Serves Gourmet, december, 1987.