1. Open the oysters over a bowl to collect all the juice. Put the juice in a one-pint measuring jug. Add to this the 1/2 cup dry white wine, then fill to the top with water to make a total of one pint. 2. Pour this into a wide pot, bring to the boil. Add the bouillon. Simmer around 30 minutes over low heat. 3. While it's cooking, heat the butter in a medium pot, add the frozen matchstick vegetables (typically carrot, green pepper, onion or leek). Cook this about 5 minutes. Salt and pepper the vegetables. 4. After the soup broth has cooked 30 minutes, add the matchstick vegetables. Add the cream and the saffron. Blend this all, at a low simmer, and taste for seasoning. 5. Add the 12 oysters. 6. Cook only 30 seconds to 1 minute. 7. Serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
