I always think of Oyster Stew when thinking about a soup with oysters. But why not something a little heartier. Perfect for a cold winter night in front of the fire. Lets face it spring will be here soon and we will be tired of making soup. I hope, for spring that is.
2 medium potatoes, diced
1 carrot, finely chopped
2 stalks celery, chopped
1 quart milk, some of this can be half and half
1 tablespoon chopped onion
Salt and freshly ground black pepper
2 tablespoons flour
6 tablespoons butter
1 pint shucked oysters, undrained
2 tablespoons chopped parsley
1. In a large saucepan, boil the potatoes, carrot and celery in a small amount of boiling salted water until tender. Drain. Add the milk, onion, salt and pepper and bring to a boil.
2. Cream the flour with two tablespoons of the butter and gradually add to the boiling mixture. Cook, stirring, until thickened.
3. Cook the oysters with their liquid in the remaining butter until the edges curl. Add to the soup and serve immediately sprinkled with parsley.