Tuesday, May 20, 2008

Oyster Soup

Oyster soup
serves 4

50g/2oz butter
50g/2oz plain flour
900ml/11⁄2pt fish stock
12 large oysters, shucked and quartered
2 tablespoons finely chopped
fresh flat-leaf parsley
1 lemon, cut into wedges, to serve

• Heat the butter and, using a wooden spoon, stir in the flour and cook for 2 minutes. Stir in the stock slowly, until smooth and thick.
• Put the oysters in the stock and simmer for no more than 3 minutes.
• Sprinkle the soup with the parsley and serve with lemon wedges.

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