Ingredients

• 1 Pint oysters & their liquid (about 2 dozen)
• ¼ Stick butter
• 2 Tsp. Flour
• 1 Inside rib celery, finely diced
• 1 Cup light cream
• 1 Small onion, minced
• ½ Small green pepper, finely chopped
• 1 Tsp. Fresh parsley, chopped
• 2 Bay leaves
• Pinch each thyme, cayenne, salt & pepper

Directions

Melt the butter in a saucepan, add the flour, and cook slowly, stirring five minutes to make a light roux. Add the celery, onion, green pepper, parsley, bay leaves, thyme and cayenne. Cook stirring constantly, until the vegetables are soft and transparent. Season with a little salt and pepper (remember that the oyster liquid is salty). Add the oyster liquid. Chop they oyster and add them. Simmer until they oysters are cooked, about 10 minutes. Remove from heat, and add the cream slowly, stirring rapidly to prevent curdling. Remove bay leaves. Return the heat and heat thoroughly but don’t boil. Serve in preheated soup bowls garnished with a pinch of chopped parsley, a little piece of butter and a dash of paprika. (Serves 2 to 4).