Creamy Oyster Soup
|Single cream||1 Pint (600 Milliliter)|
|Milk||10 Fluid Ounce (300 Milliliter)|
|Oysters||24 , shelled and liquid from the shells reserved|
|Prawns||8 Ounce, deveined and chopped (250 Gram, Shelled Weight)|
|White pepper||To Taste|
Scald the cream and milk in a saucepan.
Remove from the heat and keep hot.
Put the oysters and their liquid in another saucepan.
Add the prawns and cook, stirring, for 2 to 3 minutes, or until the shellfish are heated through.
Remove from the heat and stir in the cream and milk mixture, salt and pepper to taste and the paprika.