Oyster Soup

Stuff

  • 2 rashers bacon, diced very fine
  • 1/2 tsn salt
  • 1 tblsn butter
  • 2 – 3 shallots, diced fine
  • 1 small chilli, diced fine
  • 2 – 3 stalks thyme leaves, chopped fine
  • 2 tblsn butter
  • 1 tblsn flour – gluten free if you want
  • 1 cup milk
  • 1/2 cup good quality chicken stock
  • 2 – 3 tblsn cream cheese
  • Approx 1/2 tsn fish sauce
  • good grind of pepper
  • 1 dozen oysters, drained (water reserve) & chopped into 1/3

Method

  • In a deep pan fry the fine diced bacon with the salt until well cooked (semi crispy). Remove bacon & set aside – leaving as much rendered bacon fat as possible.
  • Add 1 tblsn butter to the pan and fry the shallots & chilli until almost soft – add the thyme leaves & fry a couple more minutes
  • Add 2 tblsn butter – once melted add 1 tblsn flour & cook until it drys off a bit
  • Slowly add the milk, chicken stock, oyster water & cream cheese – keep stirring. Add more or less of each to taste and to arrive at the consistency you want
  • Stir in  fish sauce & pepper to taste
  • Remove from heat and add the oyster pieces – sit for 2-3 minutes to gently warm the oyster piecs
  • Add the bacon pieces to serve

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s