- 3 tablespoons unsalted butter
- 2 tablespoons flour
- 3 cups whole milk
- 1 ½ cups heavy cream, divided
- 1 tablespoon grated onion
- 1 quart shucked oysters, in their liquor
- Kosher salt and freshly
- ground black pepper
- ½ cup cracker crumbs
Melt butter over medium heat in a large saucepan. Whisk in flour, and cook gently for 2-3 minutes. Do not allow to brown. Slowly whisk in milk, then 1 cup cream, then grated onion. Heat through without boiling, and reduce heat to low.
In another saucepan, bring oysters to a simmer in their own liquor, cooking just until their edges curl, 3-5 minutes. Strain. Add oysters to the milk stock and heat gently, stirring often, about five minute. Season to taste.
Whip remaining ½ cup cream. Pour soup into shallow soup plates and garnish with cracker crumbs and a dollop of whipped cream.