Soups - New Orleans Culinary History Tours

Ingredients

• 3 ½ cups water
• 2 dozen freshly shucked oysters, drained
• ½ cup chopped celery
• ½ cup chopped green onions
• ½ cup chopped onion
• 1 tablespoon plus ¼ cup unsalted butter
• ½ teaspoon finely chopped garlic
• 1/8 teaspoon dried thyme
• 1/8 teaspoon ground red pepper
• 1 bay leaf
• ¾ cup heavy cream
• 2 cups whole milk
• ½ cup all-purpose flour
• 1 teaspoon Kosher or sea salt
• ¼ teaspoon ground white pepper