Made with milk instead of cream, this soup is rich and satisfying without sacrificing flavor.

“Why, then the world’s mine oyster, which I with sword will open.”

William Shakespeare

Ingredients

• 24 freshly shucked oysters , chopped, liquid reserved
• 1 (8 ounce) bottle clam juice
• 1 tablespoon hot water
• 1/4 teaspoon turmeric
• 1 teaspoon butter
• 1 cup coarsely chopped red onion
• 1 cup coarsely chopped celery
• 1/4 cup all-purpose flour
• 3/4 teaspoon ground coriander
• 3 cups 2% low-fat milk
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper

Drain the oysters in a colander over a bowl, reserve the liquid.

Add enough clam juice to the oyster liquid to make one cup and set aside. Reserve the remaining clam juice for another use.

Combine water and turmeric in a small bowl and set aside.

Melt the butter in a large saucepan over medium heat. Add the onion and celery, cook for 5 minutes, stirring frequently.

Stir in flour and coriander, cook 1 minute. Add the oyster liquid, saffron water if using, or turmeric, and milk, stirring with a whisk.

Cook until thick, about 12 minutes, stirring frequently.

Add the oysters, parsley, salt and cayenne.

Cook 3 minutes or until edges of oysters curl.

Serve soup with fresh crusty bread.