Oyster Soup (2)
Fish bones for stock
salt
3 cups milk
60g butter
2 cups water
1 tbsp flour
1 carrot, sliced
2 egg yolks, beaten
1 small brown onion,
1 cup cream chopped
2 doz oysters
2 bay leaves
few drops Tabasco
pinch basil sauce
4 peppercorns
1 tsp worcester sauce
finely chopped parsley
Cut fish bones into small pieces; put them into saucepan with milk, water,
carrot, onion, bay leaves, basil, peppercorns and salt. Simmer gently for 1/2
hour. Strain. Discard bones, vegetables and seasoning. Melt the butter in a
pan, stir in the flour, add the strained fish stock, stir until boiling and
cook for 3-5 mins. Beat the egg yolks and cream together, strain into the soup
and stir for a few minutes, taking care that the soup does not boil. Carefully
place oysters in, add Tabasco sauce and worcester sauce. Garnish with parsley
and serve with fried croutons, if liked. SERVES 4.
Note: If using bottled oysters, discard water they are in and rinse before
using.