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1
In a heavy 2-quart saucepan over medium heat, bring the heavy cream and oyster liquor from the oysters to a simmer.
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2
Remove from the heat.
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3
Meanwhile, in a large saute pan over medium heat, melt the butter.
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4
Add the celery and a pinch of the salt and sweat for 3 to 4 minutes.
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5
Add the onion and continue cooking until translucent, about 4 to 5 minutes.
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6
Add celery seed, hot pepper sauce, and oysters and cook for 1 to 2 minutes, or until the edges of the oysters start to curl.
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7
Transfer the oysters to the carafe of a blender and add enough of the cream just to cover.
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8
*
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9
Puree until the mixture is smooth.
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10
Return the remaining cream to medium heat, add the pureed mixture, and cook until heated through.
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11
Just before serving, add the lemon juice, chopped herbs, and season with salt and pepper, to taste.
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12
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
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13
Transfer liquid to a blender or food processor and fill it no more than halfway.
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14
If using a blender, release one corner of the lid.
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15
This prevents the vacuum effect that creates heat explosions.
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16
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
