Oyster Soup

1 pn Oysters -- including the liqu

-or, drained, reserving Reserving the liquor 2 tb Celery -- minced

1 tb Scallion -- white part only,

-minced 1 1/2 tb Unsalted butter

1 1/2 tb All-purpose flour

1 1/2 c Milk

1/2 c Whipping cream

1/8 ts Salt -- plus additional to

ta -ste Nutmeg -- freshly grated to t -aste Toast points -- as an accompa -niment

Fat grams per serving: Approx. Cook Time: :45 Strain the oyster liquor through a sieve lined with a double thickness of rinsed and squeezed cheesecloth and set over a bowl and reserve it. In a small heavy saucepan, cook the celery and the scallion in the butter over moderately low heat, stirring, until they are softened; add the flour and cook the mixture over low heat, stirring, for 5 minutes. Add the milk and the cream in a stream and 1/8 teaspoon of the salt, stirring, and simmer it gently, stirring, for 5 minutes. In a saucepan, heat the oysters in the reserved liquor over low heat for 3 to 5 minutes, or until the edges of the oysters are curled and firm. Strain the milk mixture through a sieve into the oyster mixture, stirring, and remove the pan from the heat. Stir in the additional salt and divide the soup between 2 heated bowls. Sprinkle the soup with the nutmeg and serve it with the toast points. Serves 2. Gourmet, December, 1987.