Creamy Oyster Soup

Ingredients

Oysters -12

Butter-1tbsp

Shallots (finely chopped) -2

White wine-5tbsp

Fish stock -1 1/4cups

Heavy cream -3/4 cup

Cornstarch (dissolved in 2tbsp cold water) -2tbsp

Salt and pepper

Caviar (or) lumpfish roe to garnish

Method

• To unlock the oysters, hold flat-side up over a strainer set over a bowl to catch the juices, and push an oyster knife into the hinge, work it around until you can pry off the top shell, when all the oysters have been opened strain the liquid through a cheesecloth-lined sieve, remove any bits of shell stuck to the oysters and reserve them in their liquid.
• Liquefy the butter in a saucepan over low heat add the shallots and cook gently for about 5 minutes, until just softened, stirring frequently do not allow them to brown.
• Add the wine, bring to a boil and boil for 1 minute, mix in the fish stock bring back to a boil and boil for 3-4 minutes reduce the heat to a gentle simmer.
• Mix the oysters and their liquid and poach for about 1 minute, until they become hard but are still tender to remove the oysters with a slotted spoon and reserve covered, Strain the stock.
• Lead the strained stock to a boil in a clean saucepan, add the cream and bring back to boil.
• Mix the dissolved cornstarch into the soup and boil gently for 2-3minutes, stirring frequently, until slightly thickened add the oysters and cook for 1-2 minutes to reheat them. Serve the soup into warmed bowls garnish each serving with a teaspoon of caviar if using and serve immediately.

Benefits

• Shallots (Reduce cholesterol, Blood pressure, improve heart health, Maintain blood circulation)
• Butter (Good source of fatty acid butyrate, Lower risk of obesity)