Oyster Soup With Wine, Cream And Saffron

• 12 large oysters
• 8 ounces matchstick frozen mixed vegetables
• 4 saffron strands
• 1 fish bouillon cube
• 1 tablespoon butter
• 1/2 cup dry white wine
• 2 tablespoons cream
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper

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.

oysters, mixed vegetables, saffron strands, butter, white wine, cream, salt, white pepper

Taken from www.food.com/recipe/oyster-soup-with-wine-cream-and-saffron-209230 (may not work)