12 fresh oysters
65 g. young spinach leaves
100 ml. dry white wine
25 ml. Pernod
750 ml. chicken stock
2 egg yolks
200 ml. double cream
10 g. sorrel (cut in julienne)
20 g. carrot (cut in julienne) blanched
20 g. leek julienne blanched
20 g. unsalted butter
cayenne
salt
serves 4
Wash and open the oyster. Reserve the juice, remove and reserve the beards. Remove the stalks and thoroughly dry the spinach on a kitchen cloth. Wrap the oyster in the leaves. Bring the white wine to boil and cook the oysters for a few seconds. Remove from the pan. Add the Pernod, chicken stock and reserved oyster juice and beards to the wine. Simmer for 3-4 min. Then pass through fine muslin.
Mix the egg yolks with the cream and add the stock and vegetable julienne. Stir well over a low heat until thickened but do not boil again.!!!! Season with cayenne and salt. Place tree prepared oysters in each soup plate and ladle some soup over each portion.