Oyster Soup With Wine, Cream And Saffron – a delicious recipe with oysters, mixed vegetables, saffron strands, butter, white wine, cream. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Open the oysters over a bowl to collect all the juice. Put the juice in a one-pint measuring jug. Add to this the 1/2 cup dry white wine, then fill to the top with water to make a total of one pint.
2
Pour this into a wide pot, bring to the boil. Add the bouillon. Simmer around 30 minutes over low heat.
3
While it's cooking, heat the butter in a medium pot, add the frozen matchstick vegetables (typically carrot, green pepper, onion or leek). Cook this about 5 minutes. Salt and pepper the vegetables.
4
After the soup broth has cooked 30 minutes, add the matchstick vegetables. Add the cream and the saffron. Blend this all, at a low simmer, and taste for seasoning.
5
Add the 12 oysters.
6
Cook only 30 seconds to 1 minute.
7
Serve.
51
kcal
Calories
6
g
Fat
Fat
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 12 large oysters, 8 ounces matchstick frozen mixed vegetables, 4 saffron strands, 1 fish bouillon cube, and more.
Yes, Oyster Soup With Wine, Cream And Saffron falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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