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    Oyster Soup

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    Oyster Soup

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4


    • 12 Irish rock oysters, washed
    • 300g light fish stock
    • 300ml water
    • 300ml double cream
    • Juice from half a lemon
    • Salt
    • Freshly Ground Black Pepper
    • Brown bread, to serve


    1. First steam the oysters to open them. If you don't have a steamer, a large wok with a lid should do. Half-fill the wok with water, place a rack in the wok (above the water) and sit the oysters on top, flat side up. Cover and bring the water to the boil.
    2. Cook for 2-3 minutes until the oysters open up. Remove from the heat and prise the oysters open, collecting all their juices in a small bowl. Scoop out the oysters, cover and set aside. Strain the oyster juice through muslin to remove the sediments.
    3. Heat the fish stock and water to boiling point. Reduce the heat and add the oyster juice, followed by the cream, lemon juice and seasoning. Add the oysters and heat through gently. Don't boil. Serve with brown bread.

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