Preparation:
Heat the oil in a medium saucepan over medium heat. Add the celery and garlic and saute until they begin to soften (about 2 to 3 minutes).
Mix in the flour, then 1/2 cup of the green onions, and stir for 2 minutes. Gradually mix in the milk and reserved oyster liquid. Stir until the soup comes to a boil and thickens.
Add the oysters and Worcestershire sauce and simmer until the edges of the oysters begin to curl, about 3 minutes. Ladle the soup into bowls. Garnish with remaining green onions and serve. Let people add a dash of hot pepper sauce if they wish.
4 servings/Serving size: 1and1/2 cups |
