Cream of Oyster Soup

Preparation time: 15 minutes
Total cooking time: 20 minutes
Serves 4

20 PEI Fancy/Choice or Standard Oysters scrubbed and washed
15 g butter
1 small onion, finely chopped
1/2 cup white wine
1 cup of cream
6 fresh basil leaves, torn
1 tsp lemon juice

Shuck oysters, save liquid and oysters in separate bowls
Chop 8 oysters and save
Melt butter in small saucepan
Add onion
Cover and cook over low heat until soft but not brown
Add wine and simmer for 4-5 minutes
Add the oyster stock to pan, simmer for 2 minutes
Add cream and 6 chopped oysters and simmer 5 minutes more
Strain the mixture pushing the oysters to the side to extract as much flavour as possible
Discard solids in the strainer
Return the liquid to the pan and bring to boil
Add lemon juice and reserved oyster liquid
Add salt & pepper to taste
Ladle into small bowls and add 3 oysters to each and garnish with basil.

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