Benne-Oyster Soup

21.08.2008 | Author: Cook | Posted in Soups
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Benne-Oyster Soup


Servings: 2
Ingredients: 

  • 1 tb Benne (sesame seeds)
    • 

  • 1 c  Oyster liquor, drained from
    • 

  • -the oysters
    • 

  • 1 c  Cream
    • 

  • 12 lg Oysters, shucked
    •

Caynne pepper and freshly ground black pepper

On a baking sheet in a preheated 350 degree F. oven or in a heavy bottomed
pan over medium heat, cook the benne seeds until evenly browned, about
10-15 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.
Serves 2.

SOURCE: *Hoppin’ John’s Lowcountry Cooking Published Early American Life
8/93 POSTED BY: Jim Bodle 9/93





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