Oyster Soup with Fennel

• 2 dozen fresh-shucked medium oysters with their liquor (3 cups)
• 6 tablespoons butter
• 2 small fennel bulbs, chopped fine, plus the feathery tops, chopped for garnish
• 2 2/3 cups milk
• 2 cups heavy cream
• 1/2 to 1 teaspoon salt
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon paprika

1. With a slotted spoon, remove the oysters from their liquor.
2. Strain the liquor through a sieve lined with cheesecloth.
3. In a medium saucepan, melt 4 tablespoons of the butter over moderate heat.
4. Add the fennel and cook, stirring occasionally, until the fennel is tender, about 5 minutes.
5. Add the milk, cream and 1/2 teaspoon of the salt.
6. Bring to a simmer, stirring constantly.
7. Reduce the heat to low, add the oysters, the reserved oyster liquor and the Worcestershire sauce and bring just to a simmer, stirring constantly.
8. Simmer just until the oysters plump and begin to curl, about 1 minute.
9. Do not boil or the cream will curdle.
10. Taste and add 1/4 to 1/2 teaspoon salt if needed.
11. Stir in the remaining 2 tablespoons butter.
12. Serve sprinkled with the paprika and chopped fennel tops.

oysters, butter, fennel bulbs, milk, heavy cream, salt, worcestershire sauce, paprika

Taken from www.foodandwine.com/recipes/oyster-soup-with-fennel (may not work)