In a Dutch oven over medium-high heat, add the oysters with their liquor.
Add a bouquet garni consisting of fresh thyme, sage and bay leaves.
Bring this to a boil for 1 minute, then reduce the heat to a slight simmer for about 2 minutes. The oysters will start to curl.
Remove the oysters with a slotted spoon and set aside. Make sure to capture any liquor that comes off the oysters.
Continue to simmer the oyster liquor and herbs for another 5 minutes.
Remove from the heat and set aside.
For the soup base
Melt the butter in a dutch oven over medium-high heat.
Add the green onions, celery, and leeks.
Stir well and saute for about 3 minutes.
Add the garlic and creole seasoning, mix well.
Saute for about 2 more minutes until aromatic.
Add the flour and stir constantly to make a light roux, about 3 minutes.
Add the parsley and stir to completely combine all the ingredients.
Warm the milk, then add it gradually into the roux mixture. Make sure there are no lumps.
Gradually add the heavy cream to the cream base. Make sure a smooth sauce forms with no lumps.
Increase heat and simmer for about 3 minutes, stirring or whisking constantly.
Add 3 cups of oyster liquid (add water to make 3 cups if you don’t have enough).
Bring it to a boil, then lower the heat to maintain a heavy simmer for about 15 minutes, uncovered, while the soup thickens.
Add oysters and serve
Add the oysters plus any liquid that has accumulated with them and continue to simmer for 5 minutes.
Season with kosher salt, black pepper and Tabasco hot sauce.
Serve immediately.
Notes
For more detailed instructions and insights, read my articleOyster Soup. A serving size of 1 cup is used for calculating the estimated nutritional values. Use the juice (oyster liquor) that comes with the oysters. If you don't have 3 cups, add cold water to make up the difference.Whole milk has the flavors of the milk fat. You can substitute 2% milk, but I don’t recommend no-fat milk.Warm the milk before you add it to the roux mixture to help eliminate lumps.Leeks should be cleaned before use by slicing off the white section you want to use. Pull off any discolored or dried outer layers and discard them. Slice the leek white part into rings and place them in a bowl of cold water. Agitate the leeks so that any dirt falls to the bottom of the bowl. Place the cleaned leek on some paper towels to drain.You can refrigerate leftover Oyster Soup for 3 to 4 days in the freeze for up to 3 months. Let the soup cool off before refrigerating or freezing. Defrost the soup in the refrigerator overnight. Reheat in a saucepan over medium heat until completely warmed through.Freezing is not recommended because the fats in the dairy can separate and the oysters may lose some texture and flavor. If separation occurs while reheating, remove the oysters, add a few drops of water or butter, and whisk vigorously while bringing the soup up to temperature. Return the oysters and let them warm through. This dish is at its peak flavor right when it’s just finished cooking and should be served immediately. Oyster Soup can be served as a main dish or an appetizer.Serve with crispy French bread and aSensation Salad.