|1 pinch||Oysters; including the liqu or, drained, reserving|
|Reserving the liquor|
|2 tablespoons||Celery; minced|
|1 tablespoon||Scallion; white part only, minced|
|1½ tablespoon||Unsalted butter|
|1½ tablespoon||All-purpose flour|
|½ cup||Whipping cream|
|⅛ teaspoon||Salt; plus additional to ta ste|
|Nutmeg; freshly grated to t aste|
|Toast points; as an accompa niment|
Fat grams per serving: Approx. Cook Time: :45 Strain the oyster liquor through a sieve lined with a double thickness of rinsed and squeezed cheesecloth and set over a bowl and reserve it. In a small heavy saucepan, cook the celery and the scallion in the butter over moderately low heat, stirring, until they are softened; add the flour and cook the mixture over low heat, stirring, for 5 minutes. Add the milk and the cream in a stream and ⅛ teaspoon of the salt, stirring, and simmer it gently, stirring, for 5 minutes. In a saucepan, heat the oysters in the reserved liquor over low heat for 3 to 5 minutes, or until the edges of the oysters are curled and firm. Strain the milk mixture through a sieve into the oyster mixture, stirring, and remove the pan from the heat. Stir in the additional salt and divide the soup between 2 heated bowls.
Sprinkle the soup with the nutmeg and serve it with the toast points.
Serves 2. Gourmet, December, 1987.
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