Recipe

Oyster & saffron soup

Jan 31, 2010 1:00pm
  • 1 hr cooking
  • Serves 6
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Ingredients

Oyster & saffron soup
  • 80 gram butter
  • 1 (200g) brown onion, coarsely chopped
  • 1 (350g) leek, coarsely chopped
  • 4 (800g) potatoes, coarsely chopped
  • 6 saffron threads
  • 6 cup (1.5l) fish stock
  • 4 cup (1l) water
  • 24 (600g) oysters, shelled
  • 1/2 cup (125ml) pouring cream
  • 2 tablespoon lemon juice
  • 1/4 cup finely chopped fresh chives

Method

Oyster & saffron soup
  • 1
    In a large saucepan, melt butter over medium heat. Stir onion and leek over heat for about 10 minutes or until soft. Add potato and saffron. Continue stirring for 2 minutes.
  • 2
    Add stock and water; bring to the boil. Reduce heat and simmer uncovered for 15 minutes or until potato is tender. Remove from heat, add half the oysters; cool 10 minutes.
  • 3
    Blend or process soup mixture, in batches, until smooth.
  • 4
    Return soup to pan with remaining oysters, cream and juice; stir over heat until hot. Season to taste; stir in chives.

Notes

You can substitute ½ teaspoon ground turmeric for the saffron to achieve the right colour.

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