Newsletter Archive

Volume 1 Spring 2001

• 2 medium oysters, grilled
• 500 ml vegetable stock
• 1 litre whipping cream
• 1 medium onion, diced
• 2 oz. chives
• one lemon, halved for juice
• small bunch fresh thyme
• olive oil
• cumin
• sea salt
• crushed black peppercorns
• warmed soup plates

Grill oysters over high bbq flame until shells open. Remove, cool and remove meat from shell. Saute onions in olive oil. Add cumin to taste and finger-crushed thyme leaves, cooking until onions are translucent. Add stock and bring to boil then add cream, reducing to simmer. Season to taste and place oysters in broth just to re-heat through. Ladle into warmed bowls and garnish with fresh thyme.