Oyster Soup Ingredients
- 50 g/2 oz butter
- 50 g/2 oz plain flour
- 900 ml/1 1 ⁄2 pt fish stock
- 12 large oysters, shucked and quartered
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 lemon, cut into wedges, to serve
Oyster Soup Recipe
Heat the butter and, using a wooden spoon, stir in the flour and cook for 2 minutes. Stir in the stock slowly, until smooth and thick.
Put the oysters in the stock and simmer for no more than 3 minutes.
Sprinkle the soup with the parsley and serve with lemon wedges.