98
![Oyster soup](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI1ODUiIGhlaWdodD0iNDA4IiB2aWV3Qm94PSIwIDAgNTg1IDQwOCI+PHJlY3Qgd2lkdGg9IjEwMCUiIGhlaWdodD0iMTAwJSIgc3R5bGU9ImZpbGw6I2NmZDRkYjtmaWxsLW9wYWNpdHk6IDAuMTsiLz48L3N2Zz4=)
![Oyster soup](https://foodlovi.com/wp-content/uploads/2023/04/Oyster-soup-585x408.jpg)
Ingredients
- 50g/2oz butter
- 50g/2oz plain flour
- 900ml/11โ2pt fish stock
- 12 large oysters, shucked and quartered
- 2 tablespoons finely chopped
- fresh flat-leaf parsley
- 1 lemon, cut into wedges, to serve
Instructions
- 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.