2 tablespoons butter
1 small onion, finely chopped
1 small apple, peeled, cored, and finely chopped
1/2 cup finely chopped celery
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cayenne
1/4 teaspoon dry mustard
1 bay leaf
1/2 cup Calvados, pommeaux or dry apple cider
2 cups fresh or frozen, thawed shucked oysters and their juices
1 1/2 cups milk
1 1/2 cups 35% whipping cream
Apple slices

Preparation Instructions:

Melt butter in a large saucepan or Dutch oven set over medium heat. Add onion, apple, celery, salt, nutmeg, cayenne, mustard, and bay leaf. Cook, stirring often, for 5 minutes or until onion is softened. Add Calvados and stir for 1 minute or until evaporated.

Add oysters and their juices and poach just until the edges of the oysters begin to curl.

Pour in milk and cream and heat until steaming. Do not boil. Taste and adjust seasoning if necessary. (Can be made ahead to this point, cooled, covered and refrigerated for up to 1 day. If making ahead, reheat without boiling.) Ladle into soup cups and garnish width a slice of apple. Makes 6 servings.