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
INGREDIENTS
1
In a medium saucepan, heat the milk and heavy cream over low heat. Do not let the pot come to a boil.
2
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
3
Gradually whisk in the flour. Cook for 2-3 minutes, stirring constantly, to remove the raw flour taste.
4
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.
5
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.
6
Season with salt and pepper to your preference. Ladle into bowls and garnish with minced parsley and a sprinkle of cayenne pepper if desired.
Yield
1 cup
calories
346 kcal per serving
caRBS
11 g per serving
FAT
29 per serving