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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Open the oysters over a bowl to collect all the juice. Put the juice in a one-pint measuring jug. Add to this the 1/2 cup dry white wine, then fill to the top with water to make a total of one pint. | 2. Pour this into a wide pot, bring to the boil. Add the bouillon. Simmer around 30 minutes over low heat. | 3. While it's cooking, heat the butter in a medium pot, add the frozen matchstick vegetables (typically carrot, green pepper, onion or leek). Cook this about 5 minutes. Salt and pepper the vegetables. | 4. After the soup broth has cooked 30 minutes, add the matchstick vegetables. Add the cream and the saffron. Blend this all, at a low simmer, and taste for seasoning. | 5. Add the 12 oysters. | 6. Cook only 30 seconds to 1 minute. | 7. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oyster	12			-	-	-	-
matchstick vegetable	8	ounces	mixed	201.7333	0.0	44.88	1.1333
saffron strand	4			201.7333	0.0	44.88	1.1333
fish bouillon cube	1	fish		201.7333	0.0	44.88	1.1333
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
white wine	1/2	cup		-	-	-	-
cream	2	tablespoons		99.0	1.995	1.089	10.404000000000002
salt	1/4	teaspoon		-	-	-	-
white pepper	1/4	teaspoon		1.776	0.4117	0.0624	0.0127

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.