Cream of Oyster Soup
18 oysters and juices
salt and pepper
600ml fish stock
2 cups cream
60g butter
3 egg yolks
4 tbsp plain flour
1 tbsp sherry or Madeira
1/2 cup white wine
chopped parsley
croutons for garnish
Add oyster liquor to fish stock. Melt butter and stir in flour and cook, stirring 2-3 minutes. Add the fish stock, stirring continuously and simmering until stock has become smooth and thickened. Remove from heat, season to taste and add the wine. Mix the cream and egg yolks and stir into the sauce. Add the oysters and heat gently; do not allow to boil. Serve when the oysters are hot. A tablespoon of sherry or Madeira may be added just before serving. Sprinkle soup with chopped parsley and freshly fried croutons.