Oyster Chowder with Parsley and Spinach

INGREDIENTS:

Number of servings

Servings: 6

List of ingredients

12 Limfjord oysters

1 l chicken broth

1 dl crème fraiche 38% fat

½ bunch broadleaf parsley

1 large handful of fresh spinach

Salt and pepper

6 slices of bread

1 shallot

Apple vinegar

Rapeweed oil

PREPARATION:

• Open the oysters and place them in a bowl. Remember to check their smell and freshness and remove any shell pieces before putting them in the bowl.

• Heat the chicken broth in a pot. Transfer it to a food processor and add 4 oysters with their juice, crème fraîche, parsley and spinach. Mix until you get a nice smooth green soup (save a little of the parsley for the toast).

• Sift the soup and add a little salt, pepper and vinegar to taste before serving.

• Toast the bread slices in a warm frying pan. Chop the shallot and parsley finely, fold in a little rapeweed oil, apple vinegar, salt and pepper.

• Finally cut the 8 remaining oysters into smaller pieces and toss them into the salad. Place this on the warm slices of toast.

• Heat the soup up without boiling it and eat with the warm slices of oyster toast.