Name: Oyster & saffron soup
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 80 gram butter; 1 (200g) brown onion, coarsely chopped; 1 (350g) leek, coarsely chopped; 4 (800g) potatoes, coarsely chopped; 6 saffron threads; 6 cup (1.5l) fish stock; 4 cup (1l) water; 24 (600g) oysters, shelled; 1/2 cup (125ml) pouring cream; 2 tablespoon lemon juice; 1/4 cup finely chopped fresh chives

Ingredients

80 gram butter

1 (200g) brown onion, coarsely chopped

1 (350g) leek, coarsely chopped

4 (800g) potatoes, coarsely chopped

6 saffron threads

6 cup (1.5l) fish stock

4 cup (1l) water

24 (600g) oysters, shelled

1/2 cup (125ml) pouring cream

2 tablespoon lemon juice

1/4 cup finely chopped fresh chives

Method

1.In a large saucepan, melt butter over medium heat. Stir onion and leek over heat for about 10 minutes or until soft. Add potato and saffron. Continue stirring for 2 minutes.

2.Add stock and water; bring to the boil. Reduce heat and simmer uncovered for 15 minutes or until potato is tender. Remove from heat, add half the oysters; cool 10 minutes.

3.Blend or process soup mixture, in batches, until smooth.

4.Return soup to pan with remaining oysters, cream and juice; stir over heat until hot. Season to taste; stir in chives.

You can substitute ½ teaspoon ground turmeric for the saffron to achieve the right colour.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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