Oyster Soup (3)
12 large oysters
2 tsp anchovy essence
1.75 litres fish stock or anchovy fillets
30g flour cayenne pepper
salt
30g butter
grated rind of 1 lemon
Strain the oysters through cheesecloth. Put the oysters and the strained liquid into a saucepan and cook over a low heat till they are on the point of coming to the boil and their edges curl. Take them out of the pan. Put aside but keep warm. Add the fish stock to the liquid and continue cooking. In another pan, heat the butter, stir in the flour and cook to a white roux. Gradually add the fish stock, stirring all the while until the stock thickens. Add the anchovy, cayenne pepper and a little salt and cook for 10 minutes. Add the rind and the oysters. Stir just once, take the soup from the pan and serve hot. SERVES 4-6.