New Orleans Oyster Soup
60g salt pork, diced
12 opened oysters and juices
1 1/2 cups mashed potato
2 cups hot milk
1 tsp salt
1 bouquet garn (bay leaf few grains cayenne thyme, parsley)
2 slices French bread toasted
Sauté the salt pork in a heavy pot until crisp. Remove from the pot and reserve. Add the potatoes, gradually stir in the milk, then add the bouquet garni. Bring almost to a boil, then add the oysters. When the oysters begin to curl around the edges, remove and discard the bouquet garni and stir in the seasonings. Serve topped with the salt pork bits, accompanied with toast. SERVES 2.