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Ligge Estren Porth Navas (Port Navas Oyster Soup)

Ligge Estren Porth Navas (Port Navas Oyster Soup) is a traditional English recipe (from Cornwall) for a classic soup of oysters in a cream and fish stock base thickened with egg yolks and a flour and butter roux. The full recipe is presented here and I hope you enjoy this classic English version of: Port Navas Oyster Soup (Ligge Estren Porth Navas).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

4

Rating: 4.5 star rating

Tags : British RecipesEnglish Recipes


Ingredients



24 oysters, shucked (reserve the liquor)
120g unsalted butter
60g plain flour
300ml single cream
salt and freshly-ground white pepper, to taste
2 egg yolks
juice of 1 lemon
cayenne pepper, to taste
1l about, fish stock (enough to make the oyster liquor up to 1.2l)

Method:

Melt the butter in a heavy-based pan over low heat. Scatter the flour over the top and stir to form a smooth roux. Gradually mix in the fish stock mix, beating constantly until smooth.

Increase the heat and still stirring constantly, bring the mixture to a boil. Add the majority of the cream (reserve 4 tbsp) and adjust the seasoning to taste. Bring back to a boil and take off the heat.

Beat together the egg yolks and cream in a heat proof bowl. Add two ladlefuls of the hot cream mixture to temper. Pour the egg mixture into the main body of the soup and whisk to combine. Place back on the heat and allow to warm through (but do not allow to boil).

Take off the heat and stir in the oysters. Turn the soup into a tureen, garnish with a sprinkling of cayenne pepper and serve immediately.