Oyster Soup with Fennel

1. 1

   With a slotted spoon, remove the oysters from their liquor.

2. 2

   Strain the liquor through a sieve lined with cheesecloth.

3. 3

   In a medium saucepan, melt 4 tablespoons of the butter over moderate heat.

4. 4

   Add the fennel and cook, stirring occasionally, until the fennel is tender, about 5 minutes.

5. 5

   Add the milk, cream and 1/2 teaspoon of the salt.

6. 6

   Bring to a simmer, stirring constantly.

7. 7

   Reduce the heat to low, add the oysters, the reserved oyster liquor and the Worcestershire sauce and bring just to a simmer, stirring constantly.

8. 8

   Simmer just until the oysters plump and begin to curl, about 1 minute.

9. 9

   Do not boil or the cream will curdle.

10. 10

    Taste and add 1/4 to 1/2 teaspoon salt if needed.

11. 11

    Stir in the remaining 2 tablespoons butter.

12. 12

    Serve sprinkled with the paprika and chopped fennel tops.

* Per serving · 4 servings · Values may vary.

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