1/4 pound fresh butter
I yellow onion, finely diced
1 stalk celery, finely diced
2 scallions, finely chopped
1/4 cup all purpose flour
1/2 cup dry sherry
1 cup cream
2 cups whole milk
Salt and fresh white pepper
Dash hot sauce
2 pints fresh oysters
3 tablespoons finely chopped parsley
In a heavy bottomed stock pot, melt butter and saute onion, celery, and whites of scallions. Cook briefly then add flour and stir for approximately 5 minutes. Add sherry, stir together, then add cream and milk and whisk until smooth. Allow to simmer for about 15 to 20 minutes. Add salt, pepper, hot sauce and oysters. Bring to a slight simmer. Remove from heat and stir in parsley and scallion tops. Serve the soup topped with a dollop of whole butter.
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