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1
Shuck the oysters over a bowl and reserve their liquor.
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2
Strain the liquor through one or two thicknesses of dampened cheesecloth into another bowl.
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3
Set both the oysters and liquor aside.
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4
Melt the butter in a skillet over a medium-high heat.
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5
Add the scallions and saute for about three minutes until just softened.
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6
Set aside.
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7
Cook the carrots in boiling salted water to cover for about two minutes until just tender.
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8
Drain immediately and rinse under cold water to stop cooking.
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9
Pat them dry and set aside.
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10
In a large, nonreactive saucepan or stock pot, bring the wine to a boil.
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11
Remove the pan from the heat.
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12
Slowly stir in the half-and-half and heavy cream.
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13
Stir the mixture constantly to prevent curdling.
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14
When well mixed, return the pan to the heat and bring to a slow boil.
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15
Cook uncovered over high heat for about five minutes until slightly thickened.
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16
Reduce the heat to medium-low and stir in the reserved oyster liquor.
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17
Add the scallions and carrots and cook for about five minutes until heated through.
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18
Season to taste with salt and pepper.
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19
Add the watercress and cook gently for about five minutes longer until heated through.
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20
Add the oysters and stir briskly for about one minute until their edges just begin to curl.
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21
Immediately ladle the soup into bowls and garnish by floating the lemon slices on top of the soup.
