4 cups whole milk 1 cup heavy cream 1 cup 2 sticks unsalted butter 1 cup chopped celery 1 cup diced green onions, plus more for garnish 2 tablespoons minced garlic 4 tablespoons flour 2 pints raw oysters with their juice Salt and pepper to taste 4 tablespoons minced parsley, optional Cayenne pepper, optional
In a medium saucepan, heat the milk and heavy cream over low heat. Do not let the pot come to a boil.
In the meantime, melt the butter in a large stockpot over medium heat. Add the celery. Sauté for five minutes. Add the green onions. Sauté for two mintues
Gradually whisk in the flour. Cook for 2-3 minutes, stirring constantly, to remove the raw flour taste.
Gradually add the warmed milk and cream, whisking constantly to prevent lumps. Bring to a simmer over medium heat, then reduce the heat to medium-low and continue to simmer for 10 minutes, stirring frequently.
Add the oysters with their juice. Bring the soup back to a simmer over medium heat, then reduce the heat to medium-low again and cook for an additional 10 minutes until the oysters are cooked through.
Season with salt and pepper to your preference. Ladle into bowls and garnish with minced parsley and a sprinkle of cayenne pepper if desired.
346 kcal per serving
11 g per serving
29 per serving