Port Navas Oyster Soup

Port Navas Oyster Soup Ingredients

2 Dozen oysters	2 Egg yolks
4 oz Butter - unsalted; (110gm)	1 Lemon; Juice of
2 oz Plain flour; (50gm)	Cayenne pepper
1/2 pt Single cream; (280ml)	2 pt Fish stock; (1140ml)
Salt and ground white pepper

Instructions for Port Navas Oyster Soup

Prepare the fish stock by boiling fish and fish bones in water for 1/2 hour. Melt the butter in a heavy bottomed pan. When melted stir in the flour and add the strained fish stock then bring to the boil stirring all the time. add most of the cream, retaining a little to mix with the egg yolks, plus the juice from the oysters.Season to taste. Bring back to the boil, then strain into a tureen and just before serving add the oysters and the egg yolks which have been whipped with the remaining cream. Stir vigorously. Decorate the top with a dash of cayenne pepper. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: SoupCuisine: Uncategorized

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