If you prepare this soup, the world can really be your oyster. Bacon, potato, carrot, celery, onion and oyster; a rich combination of a delicate cream!
For 4 people
In a large saucepan melt butter over medium-low heat. Add the potato, carrot, celery and onion. Sauté for 3 minutes. Pour the oysters through a fine mesh strainer into the pan, then add the milk, cream and thyme. Bring milk and vegetable mixture to a boil, reducing heat to a simmer. Cook, uncovered for 10 minutes, stirring often. Add the oysters and cook until their edges curl, about 3 minutes. Season to taste with hot pepper sauce, salt and pepper. Scoop into bowls and garnish with chives.
Ready in 25 min