HOT SOUP: This has to be a special treat to mark a special occasion, as oysters, either fresh ones in shells or fresh ones that come in a container, are too pricy for everyday consumption. Enjoy!

OYSTER BISQUE:

1 cup minced celery                                                   

¼ cup minced shallot

2 tbsp. olive oil                                                           

4 cups milk

2 cups 18% cream                                                         

1 large container of oysters or 1 quart of fresh shucked ones

4 egg yolks                                                                 

salt and freshly-ground white pepper

paprika

In a heavy saucepan, heat olive oil until hot. Add celery and shallot and cook over moderately low heat for 10 minutes.  Stir in milk and cream, and the strained liquid from the oysters. Cover pot and bring mixture to a simmer, watching carefully to prevent boiling over.

Remove 1 cup of the milk and cream mixture and keep hot. Add oysters and continue to simmer the bisque until oysters are cooked. In a bowl, beat the egg yolks lightly and add in the hot milk and cream mixture in a steady stream, whisking continuously. Then whisk yolk mixture back into soup in the pot and add salt and pepper to taste. Continue to simmer until soup is slightly thickened but do not let the bisque boil briskly.

Transfer bisque to a heated tureen and sprinkle with paprika to serve.