Oyster Hots

Recipe Ingredients

6 cups	1422ml	Fish stock
2		Potatoes - cut fine julienne
2		Carrots - cut fine julienne
1/2		Jalapeño pepper - (to 1) - cut fine slivers
1/2 teaspoon	2.5ml	Grated lemon peel
		Salt - to taste
		Freshly-ground white pepper - to taste
1/4 teaspoon	1.3ml	Thyme
1		Standard oysters
		Juice of 1 lemon - (2 to 3 tbspns)
		Garnish
		Paper-thin rounds of lemon - sprinkled with
		Thyme

Recipe Instructions

Bring the stock to a boil in a large saucepan. Add potatoes, carrots, jalapeño slivers, lemon zest, thyme, salt and pepper to taste. Reduce heat, leave uncovered and simmer until the vegetables are tender -- about 15 minutes.

Slip the oysters with their liquid into the simmering stock and cook just until their edges curl -- about 2 minutes. Remove from heat, stir in lemon juice, and adjust for seasoning. Ladle into bowls, top each with a lemon slice and sprinkling of thyme. Serve immediately.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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