Wild Rice Soup with Oysters
12 oysters and juices
75 g wild rice
100 ml white wine
300 ml cream
100 ml Noilly Prat with shallot
100 g spinach
1 finely chopped fresh chervi
25 g unsalted butter
500 ml fish stock
white pepper
salt
In a saucepan, reduce white wine and Noilly Prat with shallot by half over a moderate heat. Add fish stock and wild rice. Cook rice until tender. Strain. Add cream to stock and reduce until it thickens. Clean spinach and blanch. Pour soup into blender with butter and oyster juice. Whirl until smooth consistency is achieved. Reheat, add oysters and season with salt and pepper. Pour into warmed bowls and sprinkle with chervil.