Saffron oysters soup
15
15
4
No
Ingredients
- 24 oysters with its juice
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 125 ml (1/2 cup) of white wine
- 250 ml (1 cup) of 15% cooking cream
- A pinch of saffron
- Pepper up to taste
Preparation
Side-by-side mode
- Open and drain oysters while keeping its juice aside. Sieve its juice. In a casserole, heat an equivalent mix of butter and oil. When the butter-oil mixture is hot, set sliced leeks in the casserole and fry at low heat until translucent.
- Pour oysters juice in the casserole and add oysters. Cook for about 30 seconds to 1 minute. Add white wine and cream. Season and bring toa boil.
- Maintain simmering 30 seconds then remove from heat.
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