A simple soup best served as an appetizer, you can prepare most of it a few hours in advance. It you can't find the parsley root, use parsnips instead. If you Do find parsley root it's great to serve with salmon. Just roast them in the oven with salt, pepper and olive oil, cook the salmon and make a warm vinaigrette with puy lentals, shallots, lemon juice and horseradish.
Anyway, back to the original recipe, here's what you need (sorry no measurements):
Chicken broth
Flat leaf parsley, a lot of it
Butter
Parsley root
Shallots
Garlic
Oliveoil
Oysters
Peel the parsley root, chop the shallots and garlic, only use a little garlic. Then put it all into a hot pan with some oliveoil, after a minute a or so cover with water, don't forget to salt and pepper. Cook until soft, then drain the water and puree it.
The chicken broth is perhaps the most important part in the soup. Make sure it's properly seasoned, then take away a cup or so and let it cool of completely. Use a blender to mix the cold broth with the parsley, it's ready when it's bright green. All these steps can be prepared well in advance, then when serving:
Warm the puree and broth, open the oysters, save the "juice". With a stick blender add the parsley and a few knobs of butter to broth then the juice from the oyster.
Put a big tablespoon of pure in each plate and the oyster/s on top and around it. Pour over the soup.
Doesn't make any sense? Just ask...