Benne-Oyster Soup

1. 1

   On a baking sheet in a preheated 350F (180C) F oven or in a heavy bottomed pan over medium heat, cook the benne seeds until evenly browned, about 10 to 15 minutes.

2. 2

   Remove to a mortar and grind with a pestle, until a paste forms, adding a few drops of oyster liquor or cream if necessary.

3. 3

   Heat the cream and oyster liquor together in a saucepan.

4. 4

   Gradually stir in the benne paste, the add the oysters and continue to heat until oysters are just curled.

5. 5

   It takes only a minute.

6. 6

   Season with cayenne and black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.