Benne-Oyster Soup Recipe

Ingredients

1 tbsp benne (sesame seeds)
1 cup oyster liquor, drained from the oys, ters
1 cup cream
12 large oysters, shucked


Directions

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


Servings: 2 servings

 

 

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Categories: Fish; Seafood; Soup


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We hope you enjoy this Benne Oyster Soup recipe.

 


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