serves 4
ingredients
50g/2oz butter
50g/2oz plain flour
900ml/11⁄2pt fish stock
12 large oysters, shucked and
quartered
2 tablespoons finely chopped
fresh flat-leaf parsley
1 lemon, cut into wedges,
to serve
• Heat the butter and, using a
wooden spoon, stir in the flour and
cook for 2 minutes. Stir in the stock
slowly, until smooth and thick.
• Put the oysters in the stock and
simmer for no more than 3 minutes.
• Sprinkle the soup with the parsley
and serve with lemon wedges.
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