Benne-oyster Soup Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Benne, sesame seeds
1 cup: Oyster liquor, drained from the oysters
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 Johns Lowcountry Cooking Published Early American
Life
8/93 POSTED BY: Jim Bodle 9/93
Source from luhu.jp
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 Johns Lowcountry Cooking Published Early American
Life
8/93 POSTED BY: Jim Bodle 9/93
Source from luhu.jp