Australian Oyster Soup

1. Melt the butter in a pan, stir in the flour, add the stocks. Stir until boiling and cook for 3 to 5 minutes. Lower heat to just keep soup warm.

2. Beat the egg yolks and cream together, pour slowly into the soup and carefully stir for a few minutes, taking care that the soup does not boil. Add oysters, tabasco sauce and Worcestershire sauce. Serve when oysters are just warmed through.

3. Garnish with parsley and serve with fried croutons.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	121.6538 g
Protein	30.5865 g
Carbohydrates	43.1011 g
Energy	1313.5625 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2614 g
Water	596.2396 g
Aspartic acid	2.3681 g
Calcium, Ca	329.0708 mg
Lutein + zeaxanthin	376.89 g
Fiber, total dietary	10.7901 g
Fatty acids, total saturated 22:0	0.0129 g
Carotene, beta	277.6667 g
Niacin	8.8057 mg
Fatty acids, total saturated 18:4	0.007 g
Vitamin A, RAE	162.7043 g
Arginine	3.3501 g
Riboflavin	0.7039 mg
Tocopherol, beta	0.017 mg
Fatty acids, total polyunsaturated 15:0	0.0066 g
Fatty acids, total saturated 20:1	0.0812 g
Glutamic acid	5.0198 g
Sodium, Na	1141.0513 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5643 g
Total lipid (fat)	121.6538 g
Manganese, Mn	4.2274 mg
Fructose	0.0901 g
Proline	1.0681 g
Fatty acids, total saturated 16:0	12.2041 g
Fatty acids, total saturated 8:0	5.8351 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0088 g
Sucrose	0.8636 g
Choline, total	296.5668 mg
Sugars, total	1.9862 g
Serine	1.4808 g
Fatty acids, total saturated 10:0	4.6441 g
Fatty acids, total saturated 18:0	6.3833 g
Fatty acids, total saturated 20:4 undifferentiated	0.1745 g
Vitamin B-6	0.4611 mg
Selenium, Se	22.8894 g
Ash	9.6432 g
Vitamin D	74.12 IU
Fatty acids, total saturated 18:1 undifferentiated	17.7248 g
Pantothenic acid	3.0166 mg
Phenylalanine	1.2396 g
Copper, Cu	2.0299 mg
Betaine	0.306 mg
Thiamin	1.0046 mg
Retinol	130.8567 g
Methionine	0.6393 g
Iron, Fe	8.3142 mg
Carbohydrate, by difference	43.1011 g
Phosphorus, P	1001.9715 mg
Folate, total	165.9143 g
Dihydrophylloquinone	0.034 g
Tocopherol, gamma	0.4522 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0853 g
Fatty acids, total saturated 22:1 undifferentiated	0.0031 g
Lycopene	15.47 g
Alanine	1.2889 g
Cholesterol	371.23 mg
Valine	1.4493 g
Fatty acids, total saturated 18:2 undifferentiated	13.884 g
Glycine	1.2968 g
Carotene, alpha	154.4167 g
Glucose (dextrose)	0.3485 g
Fatty acids, total saturated 14:0	14.7235 g
Zinc, Zn	6.0128 mg
Isoleucine	1.0936 g
Maltose	0.0238 g
Tocopherol, delta	0.0204 mg
Fatty acids, total saturated 12:0	36.9271 g
Fatty acids, total polyunsaturated	14.6358 g
Fatty acids, total saturated 14:1	0.0082 g
Leucine	1.9429 g
Tocotrienol, alpha	0.0102 mg
Vitamin A, IU	1072.7057 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0396 g
Folate, DFE	165.9143 g
Tryptophan	0.3892 g
Vitamin C, total ascorbic acid	8.5737 mg
Galactose	0.0238 g
Fatty acids, total polyunsaturated 18:1 c	0.011 g
Fatty acids, total saturated 20:0	0.0109 g
Fatty acids, total saturated 6:0	0.4728 g
Lactose	0.0238 g
Tyrosine	0.9533 g
Vitamin B-12	2.2707 g
Vitamin K (phylloquinone)	1.8417 g
Fatty acids, total saturated	81.4389 g
Histidine	0.6524 g
Fatty acids, total monounsaturated	18.4134 g
Threonine	0.9901 g
Folate, food	165.9143 g
Fatty acids, total polyunsaturated 17:0	0.0173 g
Vitamin D (D2 + D3)	1.836 g
Fatty acids, total polyunsaturated 24:0	0.0031 g
Cryptoxanthin, beta	11.39 g
Vitamin D3 (cholecalciferol)	1.836 g
Vitamin E (alpha-tocopherol)	1.2887 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.153 g
Magnesium, Mg	146.0449 mg
Lysine	1.142 g
Potassium, K	1482.1463 mg
Cystine	0.4773 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Butter	2 ounces	323.19	14.8497	27.216
Cream	1 cup	792	15.96	83.232
Vegetable stock	1 cup	11.05	2.0553	0.1547
Egg yolk	2	109.48	1.2206	9.0236
Worcestershire sauce	1 teaspoon	4.42	1.1027	0
Fish stock	1 cup	37.28	0	1.8873
flour	1 tablespoon	36.1425	7.9128	0.1402
tabasco sauce	0	0	0	0
dozen oyster	2	0	0	0