This sopi di oyster is a wonderfully soft soup with a subtle oyster flavor. The cream softens the soup like velvet. This soup is popular with many people in the Antilles. You can choose whether to use fresh or canned oysters to make this recipe.
- about 24 oysters, fresh or canned (incl. liquid)
- 100gr. butter
- 50gr. flower
- 2 sprigs of celery, chopped
- 1 onion, chopped
- 200ml full mel
- 500ml fish stock, cubed
- 1/2 madamme Jeanette pepper (to taste)
- a teaspoon of salt
- 1/2 teaspoon ground black pepper
- a few sprigs of parsley, chopped
Strain the liquid from the oysters to make sure all the sand is out. Keep the liquid.
Wash the oysters (in case of fresh oysters) and set aside.
Melt the butter with the flour to make a roux. Cook, stirring, for a few minutes until it turns light brown.
Now add the chopped onion and celery and let it cook for about 3 minutes.
Add the liquid from the oysters and wait until the roux turns this liquid into a thick mixture. Then add the milk.
Make sure to stir away all the lumps.
Add stock, salt, pepper and Madame Jeanette to taste and let the soup simmer for 15 minutes.
Cut the oysters into pieces and add them. Let the soup boil for another 3 minutes.
Finally sprinkle the chopped parsley over the soup. Enjoy your meal!
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