Cream of oyster soup

Cream of oyster soup

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

An excellent way to use bottled oysters.

Ingredients

Quantity Ingredient
30g butter
2 tablespoons plain flour
3 cups fish stock
1-2 dozen oysters
1/2 cup cream
salt and freshly ground pepper

Method

  1. Melt the butter in a saucepan, add the flour and cook without browning for a minute or two. Add the stock and bring to the boil, stirring constantly. Simmer for 10 minutes. Place the oysters and cream in a tureen or soup bowls and pour the boiling soup over. Adjust the seasoning. If the soup cannot be served immediately, place the saucepan in a larger saucepan of hot water. Do not allow the soup to come to the boil, as the oysters will toughen.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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