Oyster Soup
For 4 people
  • 2 dozens oysters
  • 50 Cl of fresh cream
  • 20 saffron filaments
  • 1 chive bouquet
  • 1 shallot
  • 1 sachet of aroma of fish
To open oysters.
To mix 50 Cl of fresh cream with 1 spoon of fish aroma.
To dilute with 50 water Cl.
To carry to quivering (preferably with the bain-marie).
Y to poach oysters during 3 min.
To pour in a soup tureen.
To add the filaments of saffron, chive, the pieces of shallot.
To salt, pepper.