Cost : $$
$: 0-20$$: 21-40$$$: 41-60
- Servings : 4
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
- 48 ounces raw, shucked oysters
- 6 cups water
- 1.5 large onions, chopped
- 1.5 slices ham
- 2 spoonfuls all-purpose flour
- 1 gill heavy cream
- 3 egg yolks
- 2 sprigs fresh thyme
Wash and drain 48 ounces of oysters. Separate 32 ounces for the broth and 16 ounces for the final dish.
To make the broth, bring water to a boil. Add 32 ounces of drained oysters, chopped onions, ham, and salt and pepper to taste
After the liquid has reduced by 1/2, strain it through a sieve to separate broth from ingredients. Return the liquid to the pot and bring to a boil.
Add the remaining 16 ounces of drained oysters to the broth and boil until they are sufficiently cooked
To thicken the soup, add the flour, heavy cream, and beaten egg yolks. Boil for a few more minutes, mixing well to prevent curdling and to break up any lumps of flour.
Distribute soup to bowls. Garnish with thyme and serve