CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away.
Over the years 
If you are going to New Orleans, Brennan’s is a restaurant you definitely want to stop at. You can’t go wrong here, home of the Banana’s Foster dessert. Here is their fresh Oyster Soup.
1 C. butter
2 C. celery, finely chopped
1 C. green onions finely chopped
1 1/4 C. flour
2 Tbsp. garlic, finely chopped
4 bay leaves
1 tsp. white pepper
4 dozen large, freshly shucked oysters
12 C. oyster water (the oyster liquor plus sufficient water to make up 12 cups)
2 tsp. salt
Melt the butter over medium heat in a six quart heavy saucepan, then sauté the celery and green onions until tender but not browned, stirring frequently. Gradually stir in the flour and cook five minutes longer, stirring constantly over low heat. Add the remaining ingredients and simmer for twenty minutes. Remove the pan from the heat and scoop out the bay leaves with a slotted spoon or a long fork; discard. Serve immediately. Do not reheat.
