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Ingredients
- 50g/2oz butter
- 50g/2oz plain flour
- 900ml/11⁄2pt 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.
