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8
first-course servingsEasy
Published 1998
This is a rich and substantial soup for a winter night. Those who don’t like a creamy oyster soup can try the oyster soup. A double portion of this would make a delightful dinner.
Place the oysters in a strainer set over a large bowl to catch the liquid.
In a medium saucepan, bring the stock and potatoes to a boil. Lower the heat and simmer for 8 minutes. Stir in the oyster liquid, cream, and saffron. Return to a boil. Lower the heat and simmer for 8 minutes.
Cut each oyster in half with kitchen scissors. Stir the oysters into the soup with the scallions