Creamy Oyster Soup

Ingredients

• 1.5 cups Stale bread crumbs
• 0.25 medium Onion (Finely chopped)
• 2 stalks Celery stalks (Finely chopped)
• 1 sprig Fresh parsley (Finely chopped)
• 0.5 leaf Bay leaf (Small piece)
• 2 tablespoons Butter
• 2 tablespoons All-purpose flour
• 4 cups Milk (Scalded)
• 0.5 teaspoon Salt (To taste)
• 0.25 teaspoon Black pepper (To taste)
• 1 pint Fresh oysters (Shucked, with liquor reserved)

Instructions

1. 1Clean and pick over the oysters, reserving the liquor. Set aside the soft portions and chop the gills and tough muscles. Save the oyster liquor.
2. 2In a pot, combine the bread crumbs, reserved oyster liquor, chopped oyster pieces, onion, celery, parsley, and bay leaf. Add 4 cups of water to create a white stock. Bring to a simmer and cook for 30 minutes.
3. 3Rub the mixture through a sieve to create a smooth base. Return the strained mixture to the pot and bring to a gentle boil.
4. 4In a separate small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste (roux) forms.
5. 5Whisk the roux into the boiling soup to thicken it. Gradually add the scalded milk, stirring constantly to prevent lumps. Add the soft portion of the oysters and season with salt and pepper to taste. Heat gently until the oysters are just cooked through (about 2-3 minutes). Do not boil.