Oyster Soup

Directions

1. 1

   1 pn Oysters -- including the liqu -or, drained, reserving Reserving the liquor 2 tb Celery -- minced 1 tb Scallion -- white part only, -min

2. 2

   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

3. 3

   In a small heavy saucepan, cook the celery and the scallion in the butter over moderately low heat, stirring, until they are softened

4. 4

   add the flour and cook the mixture over low heat, stirring, for 5 minutes

5. 5

   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

6. 6

   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 fi

7. 7

   Strain the milk mixture through a sieve into the oyster mixture, stirring, and remove the pan from the heat

8. 8

   Stir in the additional salt and divide the soup between 2 heated bowls