Oyster Soup With Wine, Cream and Saffron

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 white wine, then fill to the top with water to make a total of one pint.
  • Pour this into a wide pot, bring to the boil. Add the bouillon. Simmer around 30 minutes over low heat.
  • 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.
  • 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.
  • Add the 12 oysters.
  • Cook only 30 seconds to 1 minute.
  • Serve.
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