Creamed Oyster Soup
6 shallots, peeled and finely chopped
1 litre fish stock
30 oysters
1/2 stick celery, finely chopped
4 egg yolks
300 ml cream
1/2 medium carrot, finely chopped
Soften the shallots, celery and carrot in the butter. Add a little of the stock and cook vegetables until quite soft. In a food processor, puree the vegetables, then add the oysters, egg yolks and cream; puree. Pour the oyster puree back into the saucepan, along with the rest of the stock. Heat carefully until the soup just thickens but does not boil. Season with restraint, as the oysters are naturally salty. Serve immediately in warmed soup bowls. SERVES 6.