Oyster And Watercress Soup
I have to admit that I don't much like oysters – or any other shellfish for that matter. But I love cooking them as they're quick and easy and so many of my friends love them. Oysters may seem posh and pricy, but they really were the food of the poor.
The best source of Zinc, some omega 3 fatty acids, protein and B vitamins and all for a very modest price in fishmongers and supermarkets.
I got this inspiration from a restaurant we visited in the outskirts of Amsterdam, where it was made with spinach. My wife ordered the soup, but they'd already run out – the restaurateur gave her a dozen oysters free as a consolation.
As soon as we got home, she set about creating her own variations. This is the best.
1 large handful watercress, woody stems removed
1 clove garlic, finely chopped
425ml/15fl oz semi-skimmed milk
1 tablespoon corn flour
2 tablespoons double cream
Open the oysters and put six of them into a blender or food processor with all their juices strained through a square of kitchen muslin to remove any fine grit.
Add the watercress and garlic and whizz until smooth.
Tip into a large saucepan. Pour in the milk and heat gently, but don't boil.
Mix the corn flour thoroughly with a little water and stir into the oyster mixture.
Simmer gently for 10 minutes, stirring to make sure there are no lumps.
Off the heat, add the cream and stir again.
Pour into two bowls. Float the extra oysters on top to serve.
A feast for fertility and the immune system, as this oozes zinc, selenium, folic acid, and lots of vitamins B and C.
Some of my books...
- Superfoods, Superjuices, Superhealth
- Eat Well Live Longer
- Superfood Pocketbook
(100 Top Foods for Health)
- The Omega 3 Cookbook
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