Chilled Watercress & Parsley Soup with Oysters

Ingredients

Serves 6 (in shot glasses)

• 1 knob unsalted butter
• ½ onion, peeled and finely chopped
• 100ml milk
• 300ml water
• 80g watercress
• 1 bunch parsley
• 6 oysters
• Salt & pepper

Method

1. Melt the butter in a pan over a low heat until foaming. Add a splash of olive oil, the onion and a pinch of salt, and cook for 10 mins until soft.
2. Add the milk and water, and when it’s come to a gentle boil drop in the watercress and parsley (including stalks), then leave to simmer for one minute.
3. Remove from the heat, blend until smooth (if you want it to be super smooth, then pass through a fine sieve), season with salt and pepper, then put in the fridge to chill.
4. Shuck the oysters, and serve alongside a shot glass of the chilled soup.