INGREDIENTS

INSTRUCTIONS

Cut the corn kernels from the cobs on a work surface, transfer them
to a large saucepan, and with the back of a knife scrape the milk
from the cobs into the pan. Cut each cob into 3 pieces and add them
to the pan. Add the water and the bay leaf and simmer the mixture,
covered, for 30 minutes. Discard the cobs and the bay leaf, in a
blender puree the corn mixture in batches, and strain the puree
through a fine sieve into a bowl, pressing hard on the solids.
Transfer the puree to the pan and pour the reserved oyster liquor
through a fine sieve into the pan. Add the milk, the Tabasco, and
salt to taste and heat the mixture over moderate heat, stirring,
being careful not to let it boil, until it is hot. Add the oysters
and heat the soup, stirring, being careful not to let it boil, for 3
minutes, or until the edges of the oysters curl. Ladle the soup into
heated shallow bowls and garnish each serving with some of the
parsley and the paprika.
Makes about 7 1/2 cups, serving 6 as a first course.
Gourmet November 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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