Oyster soup

Oyster soup

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
30g butter
2 tablespoons plain flour
875ml * fish stock [rid:10497]
125ml cream
24 bottled or fresh oysters, whole or halved, drained
freshly ground white pepper
salt
chives, snipped

Method

  1. Melt butter in a heavy saucepan. Stir in flour and cook over gentle heat for about 1 minute. Pour on stock and bring to the boil, stirring constantly. Stir in cream.
  2. Place oysters in a soup tureen or soup bowls and pour boiling soup over them. Add seasoning and sprinkle with chives.
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