A quick and easy buttery, cream-of-oyster soup.

Oyster Soup

1 cup butter
2 tablespoons minced garlic cloves
2 cups chopped celery
1 cup chopped green onion
4 bay leaves
1/4 cup all-purpose flour
10 cups water
15 oysters
2 teaspoons salt
1 teaspoon white pepper
2 tablespoons chopped flat-leaf parsley

1. Melt butter over medium heat in a large saucepan. Saute minced garlic, chopped celery, and finely chopped green onions, just until tender, stirring frequently. Add bay leaves and gradually stir in flour. Cook 3 minutes longer, stirring constantly, over low heat. Add water, oysters, salt, white pepper, and chopped parsley. Simmer for 20 minutes. Remove from the heat and discard the bay leaves.

Makes 6 servings.