Oyster Soup with Saffron and Nutmeg

    23 minutes

    A very simple and special seafood soup for oyster lovers. The cream makes it rich so the servings can be small...perfect for a dinner party.

    Herbie's Spices

    New South Wales, Australia
    1 person made this

    Serves: 2 

    • 20 fresh oysters shucked, liquid reserved
    • fish stock added to oyster liquid to make 1 cup (250ml)
    • 1 small onion, finely chopped
    • 1 tablespoon fresh thyme leaves
    • 1/2 teaspoon sea salt
    • 1 level teaspoon Herbie's Spices, Whole Stigma Kashmiri Saffron
    • 1/2 teaspoon Herbie's Spices Ground Nutmeg
    • 1 cup (250ml) heavy cream
    • a pinch chilli powder

    Preparation:15min  ›  Cook:8min  ›  Ready in:23min 

    1. In a heavy based saucepan, heat oyster liquid and stock, chopped onion, thyme, salt, saffron, nutmeg and chilli. Simmer for five minutes.
    2. Add cream, bring back to a simmer, then add the oysters and simmer a further two minutes.
    3. Put the lid on the saucepan and turn off the heat.
    4. Serve small quantities of this very rich soup in warmed bowls.

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