Brennan's Oyster Soup
1 cup butter
12 cups oyster liquor (oyster liquid plus enough water to make 12 cups)
2 cups green onions, finely chopped
2 cups celery, finely chopped
2 tbsp flour
2 bay leaves
2 tsp garlic, finely chopped
2 tsp salt
48 large opened oysters
1 tsp white pepper
Melt the butter over medium heat in a 6 quart heavy saucepan, then saute the celery and green onions until tender but not browned, stirring frequently. Gradually stir in the flour and cook 5 minutes longer, stirring constantly, over low heat. Add the remaining ingredients and simmer for 20 minutes. Remove the pan from the heat and scoop out the bay leaves with a slotted spoon or a long fork; discard. Serve immediately. SERVES 8.