Oyster Soup With Wine, Cream And Saffron

1. 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. 2

   Pour this into a wide pot, bring to the boil. Add the bouillon. Simmer around 30 minutes over low heat.

3. 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. 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. 5

   Add the 12 oysters.

6. 6

   Cook only 30 seconds to 1 minute.

7. 7

   Serve.

* Per serving · 4 servings · Values may vary.