Fresh and Smokey Oyster Soup
700ml fish stock
1 bottle (about 20) fresh oysters (in brine)
1/2 small carrot
1/2 stalk celery
1 tin smoked oysters
4 green beans
200ml cream
3 snow peas
salt
pepper
2 tbsp chopped parsley
Shred the vegetables into julienne sticks. Drain the smoked oysters and dry on a paper towel to get rid of the oil. Heat the stock and cook the vegetables in it about 5 minutes, or until tender. Add cream, stir in the chopped smoked oysters and whole fresh ones with their juice. Simmer less than a minute, season with salt and pepper, stir in the chopped parsley and ladle into bowls. SERVES 4.