Review of last recipe (photo above) - I thought I had mint, but it was old so I omitted it.  This is delicious soup, and would be great for a summer ... I don't know what!  It's so dessert like, I can't wrap my head around what I would make for a second course.  But I must save it because it's just so good.

TODAY'S (SECOND) RECIPE - OYSTER BISQUE
The issue here is what I'm going to do about the oysters.  I'm not a great shucker, so may buy them already shucked by my fishmonger.

Serves 8

2 large carrots
2 onions
2 leeks
6 tender celery stalks
5 tbsp butter + 4 tbsp butter
1/4 cup flour
6 cups fish or chicken stock
2 cups white wine or vermouth
bay leaf
32 freshly shucked oysters
10 drops Worchestershire sauce
3 egg yolks
2 cups sour cream
salt and pepper
minced herbs

All purpose soup base:
 - Take 2 large carrots, 2 onions, 2 leeks and 6 tender celery stalks, and cut all into matchstick sized julienne.
 - Cook the vegetables slowly in 5 tbsp butter in a large saucepan for 10-15 minutes, until tender but not browned. 
 - Fold in 1/4 cup flour, and cook gently for 3 minutes.  Let cool for 2 minutes then blend in 2 cups of hot fish stock and/or chicken stock by dribbles to make a perfectly smooth mixture with the flour.  Gradually fold in 4 more cups of stock and 2 cups of dry white wine or vermouth. 
 - Add a large bay leaf and bring to a simmer, and simmer slowly for 10 minutes.  Add salt and pepper to taste.

The oysters:
 - Drain 32 fresh oysters.
 - Heat 4 tbsp butter to bubbling in a stainless frying pan, add the oysters and fold over heat for 2 minutes or until they plump and well slightly.  Fold with salt and pepper and 10 drops of Worcestershire sauce.  Fold them into the soup base. (May be prepared in advance to this point.)

Final rites:
 - By driblets, whisk 2 cups of the hot soup liquid into a  bowl containing 3 egg yolks and 2 cups of sour cream.  Stir this (off heat) into the soup, then fold the soup over moderate heat, until the liquid has thickened lightly, but to not bring to the simmer.
 - Carefully correct seasoning and serve at once with sprinkling of fresh minced herbs.