Oyster Soup

Melt butter in a large saucepan over medium heat until foaming.

Whisk flour into the melted butter to form a smooth paste (roux), stirring constantly for 1 minute to cook out the raw flour taste.

Gradually pour in the stock and vegetable stock, whisking continuously to prevent lumps from forming.

Bring the mixture to a gentle simmer and cook for 5 minutes, stirring occasionally, until the soup thickens slightly.

Remove the saucepan from the heat and let cool slightly for 1-2 minutes.

In a small bowl, whisk together the egg yolks and cream until well combined.

Slowly pour the egg and cream mixture into the warm soup while stirring constantly to temper the eggs and prevent curdling.

Shuck the oysters, reserving their liquor, and add both the oyster meat and their liquid to the soup, stirring gently.

Return the saucepan to low heat and warm through without boiling for 3-4 minutes until the oysters just become opaque.

Season the soup with Tabasco sauce and Worcestershire sauce to taste.

Ladle the soup into serving bowls and garnish with chopped parsley and fried croutons.