Irish Oyster Soup

2 large potatoes, unpeeled
3 tablespoons butter
1/4 pound salt pork, diced
4 cups milk
1 bouquet garni (a bay leaf and green herbs tied together)
Salt and pepper
36 fresh shucked oysters, juice reserved
Parsley for garnish

Cook the potatoes in boiling salted water until just tender.

Meanwhile, bring the milk to a boil, remove from heat, dunk in the bouquet garni, and let infuse. Saut the diced salt pork in a little butter over low heat until it is just cooked through.

When the potatoes are done, peel and mash, then whip in the hot herbed milk. When the salt pork is tender, add the pieces, drained of their grease. Season to taste. Bring to a boil, stirring constantly, then add the oysters with their liquid. Simmer for a few minutes. Taste for seasoning and stir in remaining butter.

Serve at once, garnished with chopped parsley.