OYSTER SOUP
(8 servings)

The Oyster Soup is served in pottery from Michoacan; the hand-painted glass with beer is from Puebla.

1 large onion, chopped
2 garlic cloves
4 tablespoons butter
3 tablespoons flour
2 tomatoes, peeled and chopped
Salt and pepper
3 quarters oysters, shucked, with their liquid
2 quarters/2 l chicken broth
1/2 cup/30g. chopped parsley
2 crusty rolls, cubed and fried.

Saute the onion and garlic in the butter until translucent. Stir in the flour and cook for a few seconds. Add the tomatoes and salt and pepper to taste and simmer for about 10 minutes, until thickened. Drain the oysters, reserving the liquid. Add the oyster liquid and chicken broth to the saucepan, bring to a boil, then simmer for a few minutes. Add the oysters and parsley and simmer a minute more.

Pour the soup over the bread cubes in a soup tureen. Serve piping hot.

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