Creamy Oyster Soup

• 3 dozen oysters, shucked in their liquid
• 4 cups fish broth (see Micro-Tips)
• 1 pound potatoes (2 large potatoes), peeled and cut into 1/4-inch cubes
• 1 cup heavy cream
• 3/4 vial thread saffron, about 1#3 gram
• 1 bunch scallions, thinly sliced across (about 1 cup)
• 1 teaspoon kosher salt

1. Place oysters in a strainer set over a large bowl to catch liquid.
2. Combine potatoes and broth in a 5-quart casserole.
3. Cover tightly with microwave plastic wrap.
4. Cook at 100 percent power in a 650- to 700-watt oven for 15 minutes or until potatoes are tender.
5. Prick plastic to release steam.
6. Remove from oven and uncover.
7. Add oyster liquid, cream and saffron.
8. Cover tightly with microwave plastic wrap and cook for 7 minutes.
9. Pick plastic to release steam.
10. Remove from oven and uncover.
11. Cut each oyster in half with a kitchen scissors.
12. Add to soup with scallions and salt.
13. Cook, uncovered, for 1 minute.
14. Remove from oven and let stand for several minutes.
15. Serve hot

oysters, fish broth, potatoes, heavy cream, saffron, scallions, kosher salt

Taken from cooking.nytimes.com/recipes/4684 (may not work)