Benne-Oyster Soup

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.