Creamy Leek and Oyster Soup
60g butter
1 egg yolk
1 small leek, sliced
1/2 cup cream
2 tbsp plain flour
24 oysters, bottled or fresh
2 cups milk
2 cups water
few drops tabasco sauce
1/2 large vegetable stock cube, crumbled
1 tsp light soy sauce
Melt butter in large pan, add leek, cook stirring, for about 5 minutes (or microwave on high for about 3 mins) or until leek is soft. Add flour, stir constantly over heat for 1 minute (or microwave on high for about 1 minute). Gradually stir in milk, water and stock cube, stir constantly over high heat, until mixture boils and thickens. Stir in egg yolk and cream, then oysters and sauces. Reheat without boiling. SERVES 4.