White Cabbage & Oyster Broth with Fourme d’Ambert Cheese

Name: White Cabbage & Oyster Broth with Fourme d’Ambert Cheese
Yield: Serves 4
Ingredients: 50 g (2 oz, ¼ cup) Fourme d’Ambert; 1 tablespoon chopped fresh chives (optional); 1 teaspoon cumin seeds; 12 fresh oysters; 50 g (2 oz, 4 tablespoons) unsalted butter; 200 g (7 oz) white cabbage, cut into 2cm (¾in) dice; 1 litre (1¾ pints, 4 cups) Vegetable Stock or Chicken Stock; 5 (6) tablespoons double cream; Salt & freshly ground black pepper

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Passion for Cheese

By Paul Gayler

Published 1997

About

This soup dates back to my early days at Inigo Jones restaurant in Londons Covent Garden. I enjoy preparing and tasting it as much now as I did then. You can make the soup without the oysters and it’s still good, but they do give it an incomparable briny scent and flavour.

Ingredients

50 g (2 oz, 4 tablespoons) unsalted butter
200

Pescatarian
Gluten-free
Soup

Method

Melt the butter in a saucepan, add the cabbage, then cover and sweat for 5-8 minutes. Stir in the cumin seeds, pour in the stock and bring to the boil. Skim off any impurities that rise to the surface and simmer gently for about 15 minutes, until the cabbage is tender.

Meanwhile, open the oyster shells and remove the oysters, reserving their juice (see