Oyster Soup serves 2 to 3

50g butter

50g plain flour

12 oysters

500ml fish stock and or oyster juice

100ml cream

salt and pepper

few sprigs fresh thyme

100ml white wine

sour cream

Melt the butter in a medium saucepan, add the flour and cook for a few mins. Gradually add the fish stock and or oyster juice, stir continuously to avoid lumps. Add the white wine and simmer, stirring occasionally for about 15 mins.

Chop the oysters and add, or add whole, allow to cool slightly then puree in a food processor if preferred for a smooth soup. Reheat, add the cream and season. Serve garnished with sour cream and thyme sprigs

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