• 2 Tbs. butter
• 1/2 C. finely chopped onion
• 1/2 C. finely chopped celery
• 1 1/2 C. peeled and chopped salsify (oyster plant)*
• 1 pt. chicken broth
• 1 pt. oysters with liquid, drained, reserving liquor
• 2 tsp. salt
• 1/4 tsp. cayenne pepper
• 1 bay leaf
• 1 tsp. fresh thyme leaves
• 1 C. shredded carrot
• 1 pt. heavy cream or half-and-half
• 1/4 tsp. freshly grated nutmeg
• 1/4 C. dry sherry (optional)

Heat the butter in a large skillet on medium setting. Add onion, celery, and oyster plant, and sauté until vegetables begin to soften, about 5 minutes. Remove from heat and place in a blender or food processor. Process until smooth. Scoop puree into a soup or stock pot. Stir in chicken broth, oyster liquor, salt, cayenne, bay leaf, thyme, and carrots. Bring to a simmer, and continue to cool for 15 minutes.

Stir in the oysters, and cook for 3 minutes, or until edges of oysters begin to curl. Stir in cream, nutmeg, and sherry. Heat for 2 minutes more. Spoon into serving bowls, and garnish with thyme sprig and additional grated nutmeg, if desired.

*Note: If you peel and chop the oyster plant and don't cook it immediately, it will turn dark. To prevent that, mix 4 tablespoons lemon juice with 2 cups water, and add the peeled, chopped oyster plant to it until ready to use. Then drain, and add to your recipe.