Oyster Soup

Holiday/Special Occasions

“My father, Clyde E. Gass, always asked us to serve Oyster Soup on Thanksgiving.”

4 tablespoons butter

1 stalk celery, finely chopped

1 small sweet yellow onion, finely chopped

4 tablespoons all-purpose flour

3 cups milk

1 cup half-and-half

1 pint fresh shucked oysters with juice

½ teaspoon ground tarragon leaves

½ teaspoon ground chervil leaves

2 fresh parsley sprigs, stems removed and finely chopped

Salt and fresh ground pepper to taste

In a saucepan over medium heat, sauté celery and onion in butter until tender. Whisk in flour and seasoning. Pour in milk and half-and-half. Whisk constantly till slightly thickened. Add oysters with any juice. Cover and simmer for 20 minutes. Add tarragon, chervil, parsley, salt and pepper. Cover and simmer another 15 minutes.

Serve hot!

Yield: 6 servings.

Carolyn Gass Hardimon, M. S. Home Economist