Oyster Foam Soup with Toasted Bread

Ingredients

• 1 Shallot
• 1 Garlic clove
• 100 g Celery Root
• 12 oysters
• 1 tbsp butter
• 100 ml dry white wine
• 400 ml fish stock
• 100 ml heavy cream
• Sea salt
• Cayenne pepper

Instructions

1. 1.

   Peel and dice the shallot, garlic, and celery root. Separate the oyster meat, rinse, and pat dry. Sauté the vegetables in hot butter until translucent. Add the oyster meat, cook briefly, then deglaze with wine. Pour in the fish stock and simmer gently for about 10 minutes. Stir in the cream, add more stock if needed or reduce to desired consistency, then blend until frothy. Season with sea salt and cayenne pepper and ladle into glasses.