146 Oyster Soup

Thin Soup-Basic Method, pages 26-27

Preparation info

  • Recipe to Produce

    4

    Portions
    • Difficulty

      Easy

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Method

Method of Preparation

    Prepare stock

  1. Place chopped vegetables with parsley stalks, peppercorns, salt, lemon zest, wine, and water in sauce-pan—bring to boil, skim, and simmer 30 minutes. Strain off liquid.

    Fillet sole

  1. Remove both skins and slice fillets into very thin strips