|Low salt polyunsaturated margarine||20 Gram|
|Onion||1 , chopped|
|Stalk celery||1 , sliced|
|Carrot||1 , diced|
|Plain flour||2 Tablespoon|
|Potatoes||2 , peeled and diced|
|Chicken stock||750 Milliliter (3 Cups)|
|Evaporated skim milk||125 Milliliter (1/2 Cup)|
|Dijon style mustard||1 Teaspoon|
|Chopped fresh chives||2 Tablespoon|
Melt margarine in a large heavy-based saucepan.
Cook onion, celery and carrot for 3-4 minutes or until tender.
Stir in flour and cook fori minute.
Add potatoes and cook for 1 minute.
Remove pan from heat.
Combine stock, bay leaves and peppercorns.
Blend with vegetables in pan.
Bring to the boiL reduce heat and simmer for 20-25 minutes or until potatoes are tender.
Remove bay leaves and peppercorns.
Add oysters, milk and mustard.
Cook for 2-3 minutes over low heat.
Ladle soup into individual bowls and sprinkle with chives to serve.