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Arnaud's Oyster Soup

Source of Recipe

From "New Orleans Classic Brunches" by Kit Wohl


List of Ingredients

◦  3 ½ cups water
◦  2 dozen freshly shucked oysters, drained
◦  ½ cup chopped celery
◦  ½ cup chopped green onions
◦  ½ cup chopped onion
◦  1 tablespoon butter, melted
◦  ½ teaspoon finely chopped garlic
◦  ⅛ teaspoon dried thyme
◦  ⅛ teaspoon ground red pepper
◦  1 bay leaf
◦  ¾ cup heavy cream
◦  2 cups milk
◦  ¼ cup butter
◦  ½ cup all-purpose flour
◦  1 teaspoon salt
◦  ¼ teaspoon ground white pepper


Recipe

Bring water to a boil in a medium saucepan. Add oysters and cook for 3 minutes. Remove oysters with a slotted spoon and reserve 3 cups of liquid. Set both aside. In a Dutch oven over medium heat, cook celery, green onions and onions in 1 tablespoon butter, stirring constantly until tender. Stir in 2 ½ cups reserved liquid, garlic, thyme, red pepper and bay leaf; bring to a boil. Stir in heavy cream, reduce heat and simmer for 5 minutes. Stir in milk and return to a simmer.

​Melt ¼ cup butter in a small saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly, about 3 minutes or until smooth (mixture should be very thick).

​Gradually add flour mixture to milk mixture, stirring with a wire whisk until blended. Add oysters, salt and white pepper. Cook until thoroughly heated. Remove from heat, discard bay leaf and serve with toasted buttered French bread or crackers.

Serves 6