Oyster & saffron soup | Women's Weekly Food
You can substitute ½ teaspoon ground turmeric for the saffron to achieve the right colour. Note
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 80 grams butter
- 1 (200g) brown onion, coarsely chopped
- 1 (350g) leek, coarsely chopped
- 4 (800g) potatoes, coarsely chopped
- 6 saffron threads
- 6 cups (1.5l) fish stock
- 4 cups (1l) water
- 24 (600g) oysters, shelled
- 1/2 cup (125ml) pouring cream
- 2 tablespoons lemon juice
- 1/4 cup finely chopped fresh chives
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