24 raw shucked oysters with their liquid
5 cups (1.25 L) whole milk
1 carrot, thinly sliced
1 onion, chopped
1 rib celery with leaves, chopped
1 bay leaf
1/4 cup (50 mL) butter
1/2 cup (125 mL) table cream
Salt and white pepper to taste
Paprika, for garnish
Remove any shell remnants clinging to oysters. Set oysters aside.
In a large saucepan over medium heat, combine milk with carrot, onion, celery and bay leaf; heat for 15 minutes. Strain; return milk to low heat to keep warm.
In a soup pot or Dutch oven, heat butter until sizzling. Add oysters with their liquid, and heat just until their edges curl. Add oysters to milk. Stir in cream and bring just to the boiling point. Season to taste with salt and white pepper. Serve, sprinkled with paprika. Makes 8 servings.