Oyster Soup, Amsterdam Style

Name: Oyster Soup, Amsterdam Style
Ingredients: 1 pint Fresh Oysters (Shucked, with their liquor. Original recipe calls for 1 quart, which is excessive for 4 servings.); 2 tablespoons Butter; 2 tablespoons All-Purpose Flour; 2 cups Milk; 1 cup Heavy Cream; 0.5 teaspoon Salt; 0.25 teaspoon Black Pepper; 2 tablespoons Fresh Parsley (Chopped, for garnish)

A simple and flavorful oyster soup, perfect as a starter or light meal.

Ingredients

1 pint Fresh Oysters (Shucked, with their liquor. Original recipe calls for 1 quart, which is excessive for 4 servings.)
2 tablespoons Butter
2 tablespoons All-Purpose Flour
2 cups Milk
1 cup Heavy Cream
0.5 teaspoon Salt
0.25 teaspoon Black Pepper
2 tablespoons Fresh Parsley (Chopped, for garnish)

Instructions

1In a medium saucepan, melt the butter over medium heat.
2Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (a roux).
3Gradually whisk in the milk, ensuring no lumps form. Cook, stirring constantly, until the mixture thickens slightly (about 5 minutes).
4Stir in the oysters and their liquor. Season with salt and pepper. Heat gently until the oysters are just heated through (about 2-3 minutes). Do not boil.
5Stir in the heavy cream. Garnish with fresh parsley and serve immediately.