1. Heat the soup, stirred well, in a saucepan, but do not boil! 2. Halve the oysters and add, together with the cream and sherry. 3. Stir and heat, and again do not boil. 4. Serve in small, warmed soup cups or bowls, and garnish with the parsley and a generous grind of black pepper. 5. Serve with slices of brown bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
