Cream of Oyster Soup | Louisiana Kitchen & Culture

Ingredients

• 1 pint Gulf oysters
• 1 stick unsalted butter
• 4 tablespoons flour
• 1 medium onion, finely chopped
• 2 stalks celery, finely chopped
• 3 cups half and half
• 2 teaspoons fresh chopped parsley (1 teaspoon dried)
• salt and pepper