Ingredients:

  • 1 tablespoon unsalted butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups vegetable or chicken broth
  • 1 cup heavy cream
  • 1 cup fresh oysters, shucked (reserve oyster liquor)
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground pepper, to taste
  • Chopped fresh parsley, for garnish

Instructions:

  1. Melt butter in the pot over medium heat. Add onion, and cook until translucent, about 5 minutes. Stir in garlic and cook for an additional 1 minute, until fragrant.
  2. Pour in the broth and oyster liquor; bring to a gentle simmer. Season with thyme, salt, and pepper.
  3. Lower heat and stir in heavy cream; allow to heat through without boiling.
  4. Carefully add oysters to the pot; cook until they curl and become plump, about 2-3 minutes.
  5. Taste and adjust seasoning as needed. Ladle soup into bowls and garnish with parsley. Serve warm with crusty bread or crackers.