Oyster soup

Ingredients

3 cups	Fish stock
1 bunch	Fresh herbs
½	Lemons, juiced
75 g	Butter
½ cup	Plain flour
1 cup	Milk
1 cup	Cream

Directions

1. Place the fish stock, herbs, lemon juice and black pepper in a saucepan over low heat for 10 minutes to allow the flavours to infuse. Cool, then strain.
2. Melt the butter in a heavy saucepan and stir in the flour. Cook on low heat for 1-2 minutes. Gradually stir in the milk and stock, cooking until thick. Add the cream and the oysters. Warm though gently.

See more of Jan's creamy recipes

• Cream scones
• Creamy garlic prawns
• Tamarillo souffle