Chicken Soup with Smoked Oysters

Name: Chicken Soup with Smoked Oysters
Yield: Serves 4
Ingredients: Generous bunch chives, chopped; 105 g (3½ oz) can smoked oysters, drained; 300 ml (½ pint) double cream; 300 ml (½ pint) single cream; 2 large skinless boned chicken breasts, sliced into very thin strips; 1 large red pepper, cored, deseeded and sliced very thinly; 2 teaspoons paprika; 8 tablespoons lemon juice; 3 tablespoons olive oil; 125 g (4 oz) chestnut mushrooms, stalks left on, sliced very thinly; Sea salt and black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

An ideal soup to make ahead and reheat to serve. It also makes a good supper dish served with lots of French bread.

Ingredients

3 tablespoons olive oil
1 large red pepper, cored, deseeded and sliced very thinly
2

Gluten-free
Soup

Method

Heat the olive oil in a large pan over a fairly low heat. Add the pepper and paprika, cover and cook gently for about 10 minutes until the pepper slices are soft. Stir in the lemon juice and chicken then cover the pan and cook for 5 minutes.

Remove from the heat and stir in the double cream and the mushrooms. Bring to the boil over a medium heat, stirring. Still stirring, let the mixtur