Benne-Oyster Soup
Yield
2 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
sesame seeds
benne |
|
| 1 | cup |
oyster liqueur
drained from the oysters |
* |
| 1 | cup |
cream
|
|
| 12 | large |
oysters
shucked |
*
|
| 1 | x |
cayenne pepper
and black pepper |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
sesame seeds
benne |
|
| 237 | ml |
oyster liqueur
drained from the oysters |
* |
| 237 | ml |
cream
|
|
| 12 | large |
oysters
shucked |
*
|
| 1 | x |
cayenne pepper
and black pepper |
*
|
Directions
On a baking sheet in a preheated 350℉ (180℃) F oven or in a heavy bottomed pan over medium heat, cook the benne seeds until evenly browned, about 10 to 15 minutes.
Remove to a mortar and grind with a pestle, until a paste forms, adding a few drops of oyster liquor or cream if necessary.
Heat the cream and oyster liquor together in a saucepan.
Gradually stir in the benne paste, the add the oysters and continue to heat until oysters are just curled.
It takes only a minute.
Season with cayenne and black pepper.
