3 doz. oysters with liquid
2 tbsp. butter
1 tbsp. flour
2 tbsp. chopped green onions
1 pt. half and half (milk/cream)
1 tsp. butter
1/4 tsp. salt, or to taste
1 dash Tabasco

Heat oysters in liquid until their edges curl, then set aside to keep warm. Melt butter in a saucepan, blend in flour until smooth, stir in chopped green onions and simmer a few minutes. Put into a blender with oyster liquid and 1 dozen of the oysters. Blend first on low, then high for about a minute. While blending, add cream (at room temperature). Melt 1 tsp. butter in a double boiler, add soup and stir until well heated and thickened. Season soup. Add remaining oysters, or place 6 oysters in each warmed soup bowl and pour soup over them. Garnish with paprika. Serves 4 (can be refrigerated and reheated).