Oyster Soup
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
2 dozen oysters (frozen will suffice) 1 litre/2 pints fish stock (made with bones from about 6 soles, stewed for half an hour in water only) 125 g/4 oz unsalted butter
60 g/2 oz flour 1/4 litre/1/2 pint single cream juice of half a lemon or a small glass of white Burgundy
2 egg-yolks cayenne pepper salt and freshly ground white pepper



1 Melt the butter in a heavy-bottomed pan, but do not let it get hot. Stir in the flour. Add the strained fish stock and bring this to the boil, stirring all the time.
2 Add the cream (reserving a little to mix with the egg-yolks) and the juice from the oysters if you are using fresh ones. Adjust the seasoning, and dradually add the lemon juice or wine to your taste. Bring to the boil and strain.
3 Add the oysters just before you are ready to serve the soup-no sooner or they will toughen.
4 At the last minute, when the soup is in the tureen, mix the egg yolks with the reserved cream and stir briskly into the hot soup. Sprinkle just a dash of cayenne pepper on the surface of the soup before serving.

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