Modern French Oyster Soup

Ingredients

• 1 pint Fresh oysters, shucked, with liquor reserved (Approximately 1 quart in original recipe, adjusted for modern portions)
• 4 cups Whole milk
• 1 slice Yellow onion (About 1/4 inch thick)
• 2 Mace blades
• 5.33 tablespoons Unsalted butter (1/3 cup)
• 5.33 tablespoons All-purpose flour (1/3 cup)
• 2 Egg yolks
• 0.25 teaspoon Salt (Or to taste)
• 0.125 teaspoon Black pepper (Or to taste)
• 0 Fish Quenelles (For garnish (optional))

Instructions

1. 1In a saucepan, combine the milk, onion slice, and mace blades. Heat gently over medium-low heat until steaming, but do not boil. Remove from heat, cover, and let steep for 15 minutes to infuse the milk with flavor. Remove the onion and mace.
2. 2In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring constantly, for 2-3 minutes until a smooth paste forms (a roux). Be careful not to brown the roux.
3. 3Gradually whisk the warm infused milk into the roux, a little at a time, ensuring each addition is fully incorporated before adding more. Continue whisking until the soup is smooth and thickened. Simmer gently for 5 minutes, stirring occasionally.
4. 4Reduce the heat to low. Gently stir in the oysters and their liquor. Cook for 2-3 minutes, or until the oysters are just heated through and plump. Do not overcook. In a small bowl, whisk the egg yolks with a tablespoon or two of the hot soup to temper them. Slowly drizzle the tempered egg yolks into the soup, stirring constantly. Cook for another minute or two, until the soup is slightly thickened. Season with salt and pepper to taste.
5. 5Ladle the soup into bowls and garnish with fish quenelles, if desired. Serve immediately.