Oyster Bisque

Directions

1. 1
   Melt butter in a heavy kettle. Add the celery and shallots.
2. 2
   Cook, stirring, for 10 minutes over moderately low heat until vegetables are soft. Pour in the strained liquid, milk and cream.
3. 3
   Bring the mixture to a simmer.
4. 4
   (Do not boil.) Beat the egg yolks lightly in a small bowl.
5. 5
   Whisk the hot milk mixture into the egg yolks; stir the milk-egg mixture into the kettle. Add the oysters, salt and pepper.
6. 6
   Simmer, stirring, until bisque is lightly thickened, and the edges of the oyste rs have curled.
7. 7
   Do not let the bisque come to a boil.
8. 8
   Transfer to a heated soup tureen and sprinkle with the paprika.