Oyster Cream Soup

• slices bacon, cooked to just crisp and crumbled drain off fat↗4
• unsalted butter↗1⁄4 cup
• potato, peeled and cut into 1/4 inch dice↗1
• carrot, cut into 1/4 inch dice↗1
• stalk celery, cut into 1/4 inch dice↗1
• small onion, finely chopped↗1
• shucked oysters, in their liquor3 cups
• milk↗2 cups
• light cream↗2 cups
• finely chopped thyme1 teaspoon
• Tabasco sauce↗1⁄2 - 1 teaspoon
• salt and pepper
• chopped chives2 tablespoons

Step-by-step instructions

1. 1

   In a large saucepan melt butter over medium-low heat.

2. 2

   Add the potato, carrot, celery and onion.

3. 3

   Saute for 3 minutes.

4. 4

   Pour the oysters through a fine mesh strainer into the pan, then add the milk, cream and thyme.

5. 5

   Bring milk and vegetable mixture to a boil, reducing heat to a simmer.

6. 6

   Cook, uncovered for 10 minutes, stirring often.

7. 7

   Add the oysters and cook until their edges curl, about 3 minutes.

8. 8

   Season to taste with hot pepper sauce, salt and pepper.

9. 9

   Ladle into bowls and garnish with chives and crumbled bacon.