Oyster and Prawn Bisque

What you’ll need...

3 dozen oysters
250g cooked prawn meat
5 cups milk
3 cups fish or chicken stock
1 cup finely sliced celery
1 medium carrot, finely sliced
4 shallots, finely sliced
1/2 cup flour
1 cup milk, extra
2 tsp grated lemon rind
Salt and pepper to taste
3 Tbsp natural yoghurt

Preparation...
1. Check oysters for grit and remove if necessary.
2. Wash and devein prawns and chop into small pieces.
3. In a large saucepan, place milk, stock, celery, carrot and shallots.
4. Simmer until vegetables are soft.
5. Put flour in a bowl and gradually blend in extra milk.
6. Pour slowly into pan liquid, stirring constantly until thickened and bubbling.
7. Cool slightly and puree in batches in a food processor or blender.
8. Return to saucepan and add lemon rind, salt and pepper, oysters and prawns.
9. Heat through over gentle heat.
10. Pour into soup tureen and fold in yoghurt.