Method

Peel and grate carrots into in long thin shreds. 

Melt butter in saucepan and stir in celery and carrots. Cover and simmer over very low heat for 20 minutes, without browning the vegetables.

Add milk and bring to just under a boil.

While milk is begin to warm, heat oysters in enameled cast iron pan over medium heat. Do not boil. Pour into milk and serve.

Season with salt and pepper to taste.

The soup should be served as soon as ready, otherwise it tends to curdle. The milk and vegetables can be be prepared ahead of time and reheated while the oysters cook. 

Serves: 6

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