Serves 4
Grandma Tui was always known for her oyster soup. Living in Dunedin with a great supply of Bluff oysters, this was a regular dish. She kept it very simple, using a roux and milk base and allowing for the ‘flavour of the ocean’ to speak for itself. Our version is similar with a couple of additions. The most important part to this recipe is to not overcook the oysters.
You can always vary the amount of oysters depending on your taste. True comfort food.
Ingredients
- 60g butter
- 1 large shallot, finely diced
- 2 Tbsp flour
- 1 cup chicken or vegetable stock
- 1 cup milk
- ¼ tsp white pepper
- Salt and black pepper
- A good dash tabasco sauce
- 12 fresh raw oysters with their liquor
- 3-4 Tbsp fried shallots – to serve
- 2 Tbsp Italian parsley, finely chopped
Method
- In a pot on a medium heat, saute the butter and shallot until soft and translucent.
- Add the flour, stirring constantly to mix with the butter and shallots.
- Add the stock and milk and stir regularly, not allowing to boil for approximately 10 minutes.
- Drain oysters from their liquor and add the liquor to the soup.
- Season soup with white pepper, salt and black pepper.
- Add a good dash of tabasco sauce and the oysters. Heat oysters through, being careful not to overcook. This will take about 1-2 minutes on a medium heat.
- Divide soup between bowls, and top with fried shallots and fresh Italian parsley.
- Devour!
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