Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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