Ingredients:

  • 1 pint fresh oysters, drained (reserve the liquor)
  • 2 cups high-quality seafood stock or clam juice
  • 1/2 cup reserved oyster liquor, strained
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 large shallot, finely diced
  • 2 stalks celery, finely minced
  • 1.5 cups heavy cream, at room temperature
  • 1/4 cup all-purpose flour
  • 1 tsp fresh thyme leaves
  • 1/2 tsp white pepper
  • 1/4 tsp smoked paprika
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Melt the unsalted butter in a heavy-bottomed Dutch oven or 4-quart saucepan over medium heat. Add the diced shallots and minced celery, sautéing for 3 minutes. Stir in the minced garlic and cook for an additional 60 seconds until fragrant and softened.
  2. Sprinkle the all-purpose flour over the sautéed aromatics. Whisk constantly for 2 minutes to create a blonde roux, which thickens the soup without a heavy flour flavor.
  3. Slowly pour in the seafood stock and the strained oyster liquor while whisking vigorously to ensure a smooth, lump-free consistency. Bring the mixture to a gentle simmer.
  4. Stir in the heavy cream, fresh thyme, white pepper, and smoked paprika. Allow the base to heat through without reaching a rolling boil to prevent the cream from separating.
  5. Add the drained oysters to the pot. Simmer gently for 2-3 minutes until the edges of the oysters begin to curl. Remove from heat immediately to maintain a tender texture.
  6. Garnish with fresh chopped parsley and serve immediately while hot.