There was once a department store on Canal Street called Holmes, (now the stuff of legend and immortalized in the first scene of Confederacy of Dunces) which became Dillard's and is now a hotel I think. There was a coffee shop in the back of the store opening onto Bourbon. My question is: Holmes Cafe served a wonderful dish called oyster soup, not to be confused with oyster stew with its dark roux base. My family has been trying to figure out a recipe for oyster soup a la Holmes Cafe without success. It looked like a cream bisque, sort of. The oysters were obviously dropped in toward the end and simmered until the edges curled. I think it had some greens but not too sure if they were green onions, parsely, or maybe even spinache. Do any native New Orleanians remember it? I tried once by starting with a cream sauce, adding chicken stock then the oysters, but it didn't taste authentic. Back then other restaurants served oyster soup, but their versions were not as good as the one at Holmes, usually because it was too thin. I don't know how else to research a restaurant and recipe that have been gone so long. Thanks.