1 pound (16 ounces) shucked oysters, with their liquid

2 cups water

½ cup diced onions

½ cup diced celery

6 tablespoons sweet butter

1½ cups heavy cream

2 tablespoons fresh chopped parsley

1 tablespoon fresh chopped chervil

Salt and freshly ground black pepper

• Pick through the oysters, removing any bits of shell. Place them in a small saucepan with their liquid and the water. Heat slowly until the oysters begin to curl, about 5 minutes. Remove the oysters and set aside. Strain the liquid and set aside.

• In a soup pot, melt the butter on medium-low heat and sauté the onion and celery about 6 minutes, until tender. Add the reserved oyster liquid and the heavy cream. Heat almost to the boiling point, reduce heat, and simmer for 10 minutes. Add the oysters, parsley, chervil, and salt and pepper to taste; simmer for 1 minute. Serve with crackers.

Serves 4

For an authentic flair, serve oyster crackers with this stew. You'll definitely impress your guests.