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Categories:Viewed: 46 - Published at: 4 years ago
Ingredients
- 150 grams Pre-shucked oysters for cooking
- 500 ml Milk
- 200 ml Water (or white wine)
- 1/2 Onion
- 1 medium Potatoes
- 5 cm Carrot
- 2 slice Bacon
- 1 Bay leaf
- 1 tbsp Butter (optional)
- 1 tbsp Olive oil
- 1 Consomme bouillon cube
- 1 to garnish Black pepperpowdered parsley (if available)
- 2 tbsp Flour
Method
- Dice the onion, carrot, potato, and bacon.
- Thoroughly rinse the oysters in salt water, and drain into a sieve.
- Saute the vegetables and the bacon with butter and olive oil.
- Turn the heat off, and add the flour.
- Stir until there are no white parts in the mixture.
- Add the milk, water, bay leaf, and the bouillon cube.
- Cook over medium heat and stir continuously with a spatula until it comes to a boil.
- When the soup comes to a boil, turn the heat to low and continue to stir until thick.
- When the vegetables soften, add the oysters and bring it to a simmer.
- Taste after adding the oysters and season with salt if it tastes too bland.
- Dish it up, and scatter some black pepper and powdered parsley to finish.
