Terry's Oyster Bisque
1 stick unsalted butter
1 cup onions, finely chopped
1 cup celery, finely chopped
2 tablespoons fresh garlic, finely chopped
1 quart (2 pounds) shucked oysters
2 teaspoons kosher salt
2 teaspoons black pepper
2 tablespoons flour
1/2 cup good white wine
1/4 teaspoon fresh grated nutmeg
2 tablespoons worcestershire sauce
2 cups heavy cream
4 cups milk
Melt 4 tablespoons butter in dutch oven, add onions, celery, garlic. Saute over low heat about 10 minutes, add shucked oysters with their juice. Simmer about 6 minutes until curled. Place colander over bowl, drain oysters, reserve liquid. !n same dutch over, melt remaining 4 tablespoon butter, add flour to make roux, cook about 2 minutes. Add reserved oyster liquid, wine and nutmeg, stir over medium heat until thickened. Add milk, cream, and worcestershire. Bring to a gentle boil, taste and adjust seasoning if needed.
While soup comes to a boil, mash reserved oysters, add them to broth and simmer 3 to 5 minutes.
Serves 10 to 12 people. Enjoy!