Oyster Soup Recipe
A good way of trying oyster for those not quite brave enough to eat them raw out of their shells.
- 1 dozen fresh oysters, removed from shells
- 1 quart fish stock
- 1 teaspoon anchovy essence
- 1 teaspoon lemon juice
- pinch cayenne pepper
- 2 tablespoons butter
- 1 dessertspoon flour
- Put the oysters in a small saucepan over very gentle heat.
- As soon as they begin to simmer and before they are actually boiling, take them off the heat, strain off the liquor and reserve.
- Put the stock into a saucepan, add the oyster liquor and simmer for 20 minutes.
- Strain through a fine sieve, and put the liquor back in the saucepan.
- Melt the butter in a small saucepan, sprinkle in the flour and stir while it cooks gently for 2 - 3 minutes.
- Add gradually a teacup of the stock, and, when quite smooth, stir this into the remainder of the stock.
- Add the anchovy essence and cayenne.
- Bring to the boil and stir whilst boiling for 5 minutes.
- Add the lemon juice.
- Cut the oysters in quarters, put them in a soup tureen.
- Pour in the soup and serve.
Prep Time: 10 minutes
Cook Time: 35 minutes
Yield: 4 portions
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