Oyster Soup With Wine, Cream And Saffron

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 12 large oysters
• 8 ounces matchstick frozen mixed vegetables
• 4 saffron strands
• 1 fish bouillon cube
• 1 tablespoon butter
• 1/2 cup dry wine
• 2 tablespoons cream
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Recipe

• 1 open the oysters over a bowl to collect all the juice. put the juice in a one-pint measuring jug. add to this the 1/2 cup dry wine, then fill to the top with water to make a total of one pint.
• 2 pour this into a wide pot, bring to the boil. add the bouillon. simmer around 30 minutes over low heat.
• 3 while it's cooking, heat the butter in a medium pot, add the frozen matchstick vegetables (typically carrot, green pepper, onion or leek). cook this about 5 minutes. salt and pepper the vegetables.
• 4 after the soup broth has cooked 30 minutes, add the matchstick vegetables. add the cream and the saffron. blend this all, at a low simmer, and taste for seasoning.
• 5 add the 12 oysters.
• 6 cook only 30 seconds to 1 minute.
• 7 serve.