Oester/Mossel Sop (Oyster or Mussel Soup)
Oester of Mossel Sop
Oester of Mosselsop always carried that deep, sea-soft comfort — the gentle brininess of the shellfish settling into a creamy, savoury broth that warmed you from the inside out. There was something almost ceremonial about the first spoonful, as if the whole bowl held a memory of holidays by the coast and long, unhurried meals shared with people who knew you well.
Ingredients
- 1 packet creamed chicken soup mix (or equivalent)
- 450 ml milk
- 400 ml water
- 105 g tin oysters or mussels, drained and chopped
- 0.5 cup cream
- 1 tsp sherry
- Freshly ground black pepper
Method
- Mix the soup powder with the milk and water and bring to the boil, stirring to combine.
- Chop the oysters or mussels into bite-sized pieces and add to the hot soup along with the cream and sherry.
- Heat gently to combine — do not boil.
- Season with black pepper and serve hot with freshly baked bread.