Hawkesbury Oyster Soup
24 freshly opened oysters and their juices
3 strips lemon rind
60g butter
5 cups milk
3 tabs flour
1 cup cream
freshly grated nutmeg
1 onion, sliced
white pepper
salt
2 stalks celery, sliced
8 tabs dry sherry
1 bay leaf
finely chopped parsley
Chop oysters and put into a saucepan with their juices. Bring to simmering point, pour into a bowl and set aside. In the same pan, scald the milk and cream with the vegetables, bay leaf and lemon. Infuse for 5-10 minutes, then strain. Melt butter in another pan and stir in flour over low heat. Gradually stir in milk and stir until mixture boils and thickens. Season, add oysters and their liquid and sherry, and heat through but do not boil. Taste for seasoning and serve in warm bowls, sprinkled with parsley. SERVES 8.